Tuna Provençal

Real Simple
"Tuna Provençal"Recipe
Photo: Michele Michael
Makes 4 servings

Ingredients

+ Add To Shopping List
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

Preparation

Prep: 15 Minutes

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

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

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.

Created date

February 2007

Nutritional Information

Calories 700
Caloriesfromfat 34 %
Fat 31 g
Satfat 5 g
Cholesterol 37 mg
Sodium 1,899 mg
Carbohydrate 84 g
Fiber 5 g
Sugars 4 g
Protein 47 g