Tuna and Caper Crostini

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Drizzle lightly with 1 tablespoon of olive oil.

Bake for 5-7 minutes, or until lightly golden and crisp. Remove from oven and set aside to cool slightly.

While the baguette toasts, in a medium bowl, flake the drained tuna with a fork.

Add the drained capers, chopped fresh parsley, remaining 1 tablespoon of olive oil, fresh lemon juice, and black pepper to the tuna. Mix gently to combine.

Taste the tuna mixture and adjust seasoning if needed. No additional salt is typically required due to the capers.

Spoon a generous amount of the tuna and caper mixture onto each toasted baguette slice.

Serve immediately and enjoy your Italian Tuna and Caper Crostini.