Tuna & leek crostini from Polpo: A Venetian Cookbook (of Sorts) (page 37) by Russell Norman

  • French sticks
  • brandy
  • Show all ingredients...
  • Serves : makes 12 or so

  • EYB Comments

    Can substitute bread of your choice for French sticks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread of your choice for French sticks.

  • SheilaS on October 17, 2018

    The recipe calls for a "splash" of brandy. In the chopped liver recipe, he identifies a splash as 25 ml. I added it by the teaspoon and stopped at 3 t, ~ 15 ml. I might try adding more to the leftovers but I was wary of making it too strong. I sliced the leeks as thinly as I could and gave them a short soak in ice water to make them look perky. I found them quite mild in the end. I think very thinly sliced red onion or scallion could also be used if a leek wasn't handy. I also added a tiny sprinkle of parsley for some color.

  • westminstr on May 01, 2015

    Like others, I enjoyed the boozy tuna and leeks. I used applejack but brandy would have been better. My tuna wasn't oil packed so I added a bit of olive oil. Italian oil-packed tuna is probably best for this dish.

  • L.Nightshade on April 08, 2015

    I used a small tin of Spanish tuna, so halved the other ingredients. I made quick stick-blender mayonnaise, and dribbled in some Courvoisier. I figured that if this wasn’t going to be mom’s tuna salad, I might as well use the best of everything! They’re not very attractive, pretty monochromatic. I wish I had added a tiny bit of green like Breadcrumbs did. But they were certainly a hit. They were supposed to be a little bite before dinner, but Mr. NS kept having “just one more.” We ended up having a very late dinner.

  • Breadcrumbs on April 04, 2015

    p. 37 – This is another ridiculous recipe. I first read it and it sounded like a good old tuna fish sandwich. Tuna, mayo, S&P, bread. Did someone really put this in a cookbook? No picture, no wonder…right? So then I took a second pass through the book and I read it again. This time I noticed the brandy and the leeks. Brandy? Why would someone put brandy in their tuna salad? And not just leeks but raw leeks…we love leeks but never have I served them raw. So there you go, I just had to give this a try. Well guess what, we loved it. Not only did we love it, our guests loved it. They asked what it was. Somehow the addition of brandy and those slivered, fresh leeks disguised this tuna fish sandwich and turned it into something sublime. I used Italian tuna packed in oil. I expect the quality of your tuna will make or break this dish. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9508941#9508941

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.