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