Tuna and Caper Brandade Crostini |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering. Ingredients:
1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup) |
3/4 cup whole milk |
2 large garlic cloves, finely chopped |
1 turkish or 1/2 california bay leaf |
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 (6-oz) can solid white tuna packed in olive oil |
2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped |
3 tablespoons extra-virgin olive oil |
accompaniment: crostini |
Directions:
1. Make brandade: 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.
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.
3. Cooks' note: 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.
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