Tuna Provençal

• 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

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 the 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.

green leaf lettuce, extravirgin olive oil, tuna, beets, scallions, parsley, kosher salt, black pepper, baguette, black olive tapenade

Taken from www.myrecipes.com/recipe/tuna-provenal (may not work)