Brandade of tuna and beans

Brandade of tuna and beans

By
From
Encyclopedia of Food and Cookery
Serves
4

A sturdy French provincial dish, needing only a green salad, crusty bread and fresh fruit or the lightest of desserts to complete the meal.

Ingredients

Quantity Ingredient
200g dried haricot beans, soaked overnight and drained
200g tinned tuna in oil, drained
90g mature cheddar cheese, grated
60g butter
1 garlic clove, crushed
freshly ground black pepper
3 tablespoons fine dry breadcrumbs
salt

Method

  1. Cook beans in fresh water to cover until very tender. Drain and mash beans thoroughly with a fork. Mash tuna into beans. Beat in cheese, half the butter, the garlic, salt and pepper. This can all be done in a food processor – brandade should have a firm texture.
  2. Pile mixture in a shallow, buttered baking dish. Sprinkle with breadcrumbs and dot with remaining butter. Bake in a preheated hot oven (200°C) for about 25 minutes or until well browned. Serve warm.
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