Tuna Provençal

Ingredients

• 1  baguette 
• 0.3 teaspoon pepper black
• 17 ounce beets drained sliced canned
• 3 cans tuna drained
• 3 tablespoons flat-leaf parsley fresh chopped
• 0.5 teaspoon kosher salt 
• 1 small head lettuce green
• 5 tablespoons olive oil extra-virgin
• 0.3 cup olive tapenade black
• 6  scallions light white green sliced ( and parts)

Equipment

• bowl

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.
2. Spread the cut side of each piece with the tapenade.
3. Serve with the lettuce and tuna.