Tuna Provençal

Name: Tuna Provençal
Ingredients: 1 small head green leaf lettuce, torn into large pieces; 5 tablespoons extra-virgin olive oil; 3 cans tuna, drained; 1/2 8.5-ounce can sliced beets, drained; 6 scallions (white and light green parts), sliced on the diagonal; 3 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 baguette; 1/3 cup black olive tapenade

10 ingredients

3 steps

Ingredients

1 small head green leaf lettuce, torn into large pieces
5 tablespoons extra-virgin olive oil
3 cans tuna, drained
1/2 8.5-ounce can sliced beets, drained
6 scallions (white and light green parts), sliced on the diagonal
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 baguette
1/3 cup black olive tapenade

Directions

1

Divide the lettuce among individual plates and drizzle with 2 tablespoons of the oil.
2

In a bowl, combine the tuna, beets, scallions, parsley, salt, pepper, and the remaining oil. Spoon alongside the lettuce.
3

Slice the baguette in half lengthwise, then cut each half crosswise into 4-inch-thick pieces. Spread the cut side of each piece with the tapenade. Serve with the lettuce and tuna.