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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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