Real Recipes From Real Home Cooks ®

french-style tuna melt

(3 ratings)
Recipe by
Robin DuPree
Coldspring, TX

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.

(3 ratings)
yield 2 serving(s)

Ingredients For french-style tuna melt

  • 1/2
    french baguette, split lengthwise
  • 2
    6 oz cans solid white albacore tuna in water, drained and flaked
  • 1/4 c
    store bought black olive tapenade
  • juice of l lemon
  • 2 Tbsp
    extra-virgin olive oil (evoo)
  • 1
    large shallot, finely chopped
  • 1/4 c
    (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 oz
    brie cheese, sliced/or variety of choice

How To Make french-style tuna melt

  • 1
    Preheat broiler to medium heat.
  • 2
    Remove 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.
  • 3
    Once 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.
  • 4
    Spread 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.
  • 5
    Another variety of cheese such as Swiss or Mozzarella tastes great as a substitution, if Brie Cheese is not preferred.

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