Tuna Provençal Recipe

Tuna Provencal
Photo: Anna Williams
Hands On Time:
15 mins
Total Time:
15 mins
4 serves


  • 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

  • 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 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.

Nutrition Facts (per serving)

700 Calories
31g Fat
84g Carbs
47g Protein
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.

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