Food Recipes Tuna Provençal 4.5 (2) By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Anna Williams Hands On Time: 15 mins Total Time: 15 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 small head green leaf lettuce, torn into large pieces 5 tablespoons extra-virgin olive oil 3 cans tuna, drained ½ 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 ½ teaspoon kosher salt ¼ teaspoon black pepper 1 baguette ⅓ cup black olive tapenade Directions 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 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. Print Nutrition Facts (per serving) 700 Calories 31g Fat 84g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 700 % Daily Value * Total Fat 31g 40% Saturated Fat 5g 25% Cholesterol 37mg 12% Sodium 1899mg 83% Total Carbohydrate 84g 31% Total Sugars 4g Protein 47g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.