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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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 heat and simmer for 8-10 mins until potato is soft.
2. Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
3. Add the vinegar, oil and half the dill sprigs, then stir to combine.
4. Serve on crostini with remaining dill.
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