Best 2 Tuna Brandade Recipes
Tuna brandade is a classic French dish made with salt cod that has been rehydrated, flaked, and then mashed with olive oil, garlic, and cream. This creamy and flavorful spread can be served as an appetizer or main course, and it is often paired with crostini, crackers, or vegetables.
In this article, we will provide recipes for three different versions of tuna brandade: a traditional recipe, a lighter version made with Greek yogurt, and a spicy version made with chipotle peppers. We will also provide tips for making the perfect brandade, as well as suggestions for serving it.
Whether you are looking for a classic French dish to impress your guests or a quick and easy appetizer for a party, tuna brandade is the perfect choice. With its creamy texture, rich flavor, and versatility, it is sure to be a hit with everyone who tries it.
TUNA AND CAPER BRANDADE CROSTINI
Categories Fish Potato Cocktail Party Quick & Easy Tuna Shower Party Capers Gourmet
Yield Makes 4 hors d'oeuvre servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
TUNA BRANDADE
Brandade is taditionally made using salt cod but I found this version using tuna in an old issue of Delicious magazine.
Provided by Mandy
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
- Add the vinegar, oil and half the dill sprigs, then stir to combine.
- Serve on crostini with remaining dill.
Tips:
- Use good quality tuna. The better the tuna, the better the brandade will be. Look for tuna that is canned in olive oil or water, and avoid tuna that is packed in brine.
- Don't overcook the tuna. Tuna is a delicate fish, so it is important to cook it gently. Overcooked tuna will be dry and tough.
- Use a good quality olive oil. Olive oil is an important ingredient in brandade, so it is important to use a good quality oil. Extra virgin olive oil is the best choice.
- Season the brandade to taste. Brandade should be seasoned with salt, pepper, and garlic. You can also add other herbs and spices to taste.
- Serve the brandade warm or at room temperature. Brandade can be served as an appetizer, a main course, or a side dish. It is also a great addition to sandwiches and salads.
Conclusion:
Brandade is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover tuna, and it is also a good option for a quick and easy meal. With a few simple ingredients and a little bit of time, you can make a delicious brandade that your whole family will enjoy.
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