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.
- 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
- 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.
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.