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2 6‐ounce cans tuna, preferably packed in olive oil, drained
Grated zest and juice of 1 lemon
1 small shallot or 3 scallions, minced
1 or 2 tablespoons capers, rinsed, drained, and chopped
½ cup chopped fresh parsley leaves
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 leaves romaine lettuce, washed and dried
8 slices any bread
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