french-style tuna melt
Tapenade was not even a word in my vocabulary, much less my cuisine. I tried this recipe, however, from the Rachel Ray website and was delighted with the new flavor. I had grown tried of traditional tuna fIsh salad, but believe it or not, I enjoyed this variation so much that I added tuna fish into my diet again as a healthy food choice.
prep time
cook time
method
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yield
2 serving(s)
Ingredients
- 1/2 - french baguette, split lengthwise
- 2 - 6 oz cans solid white albacore tuna in water, drained and flaked
- 1/4 cup store bought black olive tapenade
- - juice of l lemon
- 2 tablespoons extra-virgin olive oil (evoo)
- 1 - large shallot, finely chopped
- 1/4 cup (a small handful) flat-leaf parsley leaves, chopped
- 3 - sprigs fresh thyme, leaves removed and chopped
- - freshly ground black pepper
- 1 - plum tomato, thinly sliced
- 4 ounces brie cheese, sliced/or variety of choice
How To Make french-style tuna melt
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Step 1Preheat broiler to medium heat.
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Step 2Remove most of the soft bread "guts" from each side of the baguette and place on a cookie sheet. Transfer the sheet to the oven and broil until golden, about 1-2 minutes.
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Step 3Once the bread is toasted, combine the tuna, tapenade, lemon juice, EVOO, shallot, parsley, and thyme in a bowl and season with a little black pepper.
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Step 4Spread the tuna mixture over the dug-out part of the toasted baguette. Top with the sliced tomatoes and Brie Cheese and place under the broiler until the cheese has melted.
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Step 5Another variety of cheese such as Swiss or Mozzarella tastes great as a substitution, if Brie Cheese is not preferred.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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