Tuna Roll

Drain the tuna well and put it into a tall container with capers, mayonnaise, finely chopped parsley, salt and pepper.

Blend everything finely until a spreadable mixture is achieved, and taste again, adjusting salt and pepper if needed.

Place the tramezzini slices between plastic wrap and gently roll them flat with a rolling pin or a glass.

Spread the tuna mixture evenly over the flattened bread, leaving about 1 cm free at the edge.

Using the plastic wrap, roll the bread tightly and twist the wrap at both ends so the roll becomes compact.

Leave the wrapped tuna roll in the refrigerator for at least 60 minutes.

Remove from the wrap before serving and cut into slices with a sharp knife.