Open-faced Italian Tuna and Olive Tapenade Sandwiches
Flake the tuna into the bowl of a food processor fitted with its steel blade and add the parsley, lemon zest and juice, garlic, olives, capers, and sun-dried tomatoes. Pulse until mixture is chunky but starting to combine. Add the olive oil, mayonnaise and pepper and pulse again until combined. Remove the blade and cover the bowl of the food processor with plastic wrap. Refrigerate at least 30 minutes. When ready to eat, spread the tuna mixture onto the bread and serve.