Tuna Provençal Recipe

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

Ingredients

• 1 small head green leaf lettuce, torn into large pieces

• 5 tablespoons extra-virgin olive oil

• 3 cans tuna, drained

• ½ 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

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 baguette

• ⅓ 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 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.