French-Style Tuna Melt

Robin DuPree


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 votes



  • 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.

Printable Recipe Card

About French-Style Tuna Melt

Course/Dish: Fish
Regional Style: French
Other Tag: Quick & Easy

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