Tramezzino

Method

1. 1 Remove all the crusts from the bread slices, then gently roll each slice to make it thinner and more pliable.
2. 2 Rolling out the pastry is a unique step in tramezzino preparation; the thinly rolled slices wrap around the filling, forming a taut triangle.
3. 3 Press the canned tuna to remove excess oil, then mix with mayonnaise, chopped caper, and pepper.
4. 4 Spread a thin layer of butter on the inside of the pastry slice to prevent the filling from soaking the pastry.
5. 5 Arrange the filling thicker in the middle and thinner towards the edges, then place the second slice on top.
6. 6 Wrap tightly and refrigerate for 1 hour, then cut diagonally into two triangles.