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Tuna Provençal

Photo: Michele Michael
Prep time 15 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.