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French-Style Tuna Melt


  • 1/2 French baguette, split lengthwise

  • 2 cans solid white albacore tuna in water (6 ounces each), drained and flaked

  • 1/4 cup store-bought black olive tapenade

  • Juice of 1 lemon

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 large shallot, finely chopped

  • 1/4 cup flat leaf parsley leaves (a small handful), chopped

  • 3 sprigs fresh thyme, leaves removed and chopped

  • Freshly ground black pepper

  • 1 plum tomato, thinly sliced

  • 4 ounces Brie cheese, sliced


Pre-heat broiler to medium-high.

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.

Once the bread is toasted, combine the tuna, black olive tapenade, lemon juice, EVOO, shallot, parsley and thyme in a bowl and season with a little black pepper.

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.