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- 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
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