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

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Thai Curry Puff (Ga-ree Puff)

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Steamed Fish With Potatoes and Anchovy Butter

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.