French-Style Tuna Melt

by Rachael Ray Show Staff 5:00 PM, October 7, 2007

Aired October 7, 2007

Serves 2 servings
1/2 French baguette, split lengthwise
2 6-ounce cans solid white albacore tuna in water, 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 (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 ounces Brie cheese, sliced

Preheat 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, 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.