Prep Time
15 Mins
Yield
Makes 4 servings
Photo: Michele Michael

How to Make It

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.

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