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



Add to Grocery List

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

How to Make French-Style Tuna Melt


  • 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.

Printable Recipe Card

About French-Style Tuna Melt

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

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