Photo by: Photo: Michele Michael

Tuna Provençal

  • Yield: Makes 4 servings


  • 1 none small head green leaf lettuce, torn into large pieces
  • 5 tablespoons extra-virgin olive oil
  • 3 none cans tuna, drained
  • 1/2 none 8.5-ounce can sliced beets, drained
  • 6 none 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 none baguette
  • 1/3 cup black olive tapenade


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.

Nutritional Information

Amount per serving
  • Calories: 700none
  • Calories from fat: 34%
  • Fat: 31g
  • Saturated fat: 5g
  • Cholesterol: 37mg
  • Sodium: 1,899mg
  • Carbohydrate: 84g
  • Fiber: 5g
  • Sugars: 4g
  • Protein: 47g

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Tuna Provençal Recipe