Tuna Brandade Recipes

TUNA AND CAPER BRANDADE CROSTINI

Tuna and Caper Brandade Crostini image

Categories Fish Potato Cocktail Party Quick & Easy Tuna Shower Party Capers Gourmet

Yield Makes 4 hors d'oeuvre servings

Number Of Ingredients 12

Ingredients

For brandade
1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup)
3/4 cup whole milk
2 large garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6-oz) can solid white tuna packed in olive oil
2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped
3 tablespoons extra-virgin olive oil
Accompaniment: crostini

Steps:

Make brandade:
Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

TUNA BRANDADE

Tuna Brandade image

Brandade is taditionally made using salt cod but I found this version using tuna in an old issue of Delicious magazine.

Provided by Mandy

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g potatoes
1 cup skim milk
2 garlic cloves, crushed
1 shallot, finely chopped
185 g tuna in water, drained
1 tablespoon white wine vinegar
1/4 cup olive oil
1/3 cup dill sprigs, roughly chopped
crostini, to serve

Steps:

Peel and cut the potatoes into 1.5cm cubes, place in a saucepan with milk, garlic and eschalot, then bring to the boil, reduce heat and simmer for 8-10 mins until potato is soft.
Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
Add the vinegar, oil and half the dill sprigs, then stir to combine.
Serve on crostini with remaining dill.

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