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


french baguette, split lengthwise
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)
large shallot, finely chopped
1/4 c
(a small handful) flat-leaf parsley leaves, chopped
sprigs fresh thyme, leaves removed and chopped
freshly ground black pepper
plum tomato, thinly sliced
4 oz
brie cheese, sliced/or variety of choice


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

About this Recipe

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