Tuna And Caper Brandade Crostini

• 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:

1. Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
2. Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

potatoes, milk, garlic, turkish, thyme, salt, black pepper, solid white tuna, capers, extravirgin olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/tuna-and-caper-brandade-crostini-231980 (may not work)