Tuna Brandade - cooking recipe

Ingredients

500 g potatoes
1 cup skim milk
2 garlic cloves, crushed
1 shallot, finely chopped
185 g tuna in water, drained
1 tablespoon white wine vinegar
1/4 cup olive oil
1/3 cup dill sprigs, roughly chopped
crostini, to serve

Preparation

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.