Fish Entrees

Tuna brandade

Name: Tuna brandade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 large potatoes (about 500g); 1 cup (250ml) reduced-fat milk; 2 garlic cloves, crushed; 1 eschalot, finely chopped; 185g can good-quality tuna in springwater; 1 tablespoon white wine vinegar; 1/4 cup (60ml) olive oil; 1/3 cup roughly chopped dill sprigs; Crostini, to serve; Niçoise olives, to serve; Rocket, to serve

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Brandade is a dish from Provence that's traditionally made using salt cod. Served with crunchy crostini, this tuna brandade is the perfect summer snack or starter.

2 large potatoes (about 500g)
1 cup (250ml) reduced-fat milk
2 garlic cloves, crushed
1 eschalot, finely chopped
185g can good-quality tuna in springwater
1 tablespoon white wine vinegar
1/4 cup (60ml) olive oil
1/3 cup roughly chopped dill sprigs
Crostini, to serve
Niçoise olives, to serve
Rocket, to serve

Method

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 the heat to medium-low and simmer for 8-10 minutes until the potato is soft.
2.

Remove the pan from heat, then drain tuna and add to potato mixture. Mash gently with a fork, leaving some larger chunks. Add the vinegar, oil and half the dill sprigs, then stir to combine.
3.

Serve the brandade on crostini, with the rocket, olives and remaining dill.