Name: Tuna and Caper Brandade Crostini
Cook time: 25 min
Total time: 30 min (includes making crostini)
Yield: Makes 4 hors d'oeuvre servings
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

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

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.

Recipe notes

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