Tuna brandade

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Tuna brandade

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Brandade is a dish from Provence that’s traditionally made using salt cod. We’ve created a modern version of this spread using good-quality canned tuna.

Featured in
Nutrition information, Pantry recipes

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 3
    Serve the brandade on crostini, with the rocket, olives and remaining dill.

Nutrition

  • 1083 kj

    Energy

  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 2g

    Fibre

  • 15g

    Protein

  • 27mg

    Cholesterol

  • 153.71mg

    Sodium

  • 5g

    Carbs (sugar)

  • 15g

    Carbs (total)

All nutrition values are per serve

Notes

* Ni├žoise olives are available from delis and selected supermarkets.

  • Author: Nancy Duran
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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