Bill Spohn introduced me to this delicious, simple version of brandade using canned tuna instead of the evil salt cod. I actually love the latter when it's good, but I've had such dismal luck with fishy-fishy versions no amount of milk soaks can tame that I shy away from buying it.
I'm making this for a planning session dinner-meeting I'm hosting tomorrow night. It's a perfect appetizer. Comes together with very little effort and can be reheated a few days later for service as good as it was fresh, though one might want to loosen it up with just a tiny bit of water. Since the holidays are coming and we all need recipes like this (great for sparkling wine, btw), I thought I'd share:
Ingredients
For brandade_
•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
* I used 1% because that's what I have on hand. It resulted in fine flavor but an oddly rubberized skin formed on top that I had to skim so it wouldn't end up in my dish like a bunch of rubber bands.
** their instruction not mine. There's actually no reason to chop the capers--they're going to end up getting chopped by the beaters anyway.
•Accompaniment: crostini
Preparation
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 (including its olive oil) 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.