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Tuna brandade
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Modern twist on traditional Provençal brandade, using high-quality canned tuna.
Ingredients:
  • 2 large potatoes (about 500g)
  • 250ml milk
  • 1 eschalot, finely chopped
  • 185g can tuna in springwater
  • 20.00 ml white wine vinegar
  • 60ml olive oil
  • 82.50 ml roughly chopped dill sprigs
  • Crostini, to serve
  • Rocket, to serve
  • Nicoise olives*, to serve
Instructions:
  • Peel and dice the potatoes into 1.5cm cubes. Combine them in a saucepan with milk, garlic, and eschalot. Bring the mixture to a boil, then lower the heat and simmer for 8-10 minutes until the potatoes are soft.
  • Take the pan off the heat, drain the tuna, and mix it into the potato mixture. Gently mash with a fork, ensuring some larger chunks remain. Add the vinegar, oil, and half of the dill sprigs, then stir well to combine.
  • Top the crostini with the brandade, garnish with rocket, olives, and the rest of the dill.

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