french-style tuna melt
(3 ratings)
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
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1/2french baguette, split lengthwise
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26 oz cans solid white albacore tuna in water, drained and flaked
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1/4 cstore bought black olive tapenade
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juice of l lemon
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2 Tbspextra-virgin olive oil (evoo)
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1large shallot, finely chopped
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1/4 c(a small handful) flat-leaf parsley leaves, chopped
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3sprigs fresh thyme, leaves removed and chopped
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freshly ground black pepper
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1plum tomato, thinly sliced
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4 ozbrie cheese, sliced/or variety of choice
How To Make french-style tuna melt
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1Preheat broiler to medium heat.
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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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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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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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5Another variety of cheese such as Swiss or Mozzarella tastes great as a substitution, if Brie Cheese is not preferred.
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