This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.
Brandade can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 400°F oven 10 to 15 minutes.
Recipe information
Total Time
30 min (includes making crostini)
Yield
Makes 4 hors d'oeuvre servings
Ingredients
For brandade
Preparation
Make brandade:
Step 1
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.
Step 2
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.
