Total Time
Prep 5 mins
Cook 15 mins

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


  1. 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.
  2. Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
  3. Add the vinegar, oil and half the dill sprigs, then stir to combine.
  4. Serve on crostini with remaining dill.
Most Helpful

Made for Aussie/NZ Recipe Swap #29. This is a super easy and very tasty recipe. Great for lunches and for cocktail party fare. The only change I made was to add some salt and white pepper. I think I would definitely add some salt to the milk when cooking the potato next time - just my preference. Thanks for a keeper, Mandy.

Shazzie June 22, 2009