Verrines, Revisited.
Many years ago, I wrote a post about Verrines, thanks to a book I received from my francophile friends Susan and Towny. Verrines are a contemporary-yet-traditional French way of serving small bites at l’apéro, the hors d’œuvres hour.
When we visited our friends Vincent and Sylvie at their home north of Paris, Sylvie put out an incredible spread for l’apéro, so much so that Mark thought it was dinner (it wasn’t!). The goodies included wine and Prosecco, zucchini and chèvre muffins, chickpea and basil dip, cherry tomatoes, dried sausages, cashews, and verrines of curried tuna and peaches. The latter was something different and wonderful.
Sylvie told me what she did to make these tuna verrines, and I have recreated her recipe here today using Italian tuna packed in oil, Homemade Mayonnaise, and a Royal Curry blend I bought in Tours at the market. In France, you can find excellent peaches preserved in syrup, which makes this an easy appetizer to make at any time of year. Look for peaches packed in jars instead of cans.
Aside from being a beautiful way to present something special at l’apéro, it is a very fun way to use your best crystal that might sit unused in the cabinet. Not to mention a great use of any little espresso spoons you may own!
~ David
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FEL!X
March 15, 2025 at 5:36 amOho! Sounds delicious!
I never combined tuna with curry powder – now I will!!!
Thank you David for this delicacy!
Cocoa & Lavender
March 15, 2025 at 7:50 amYou are most welcome, Felix — I think you will enjoy the combination!
Mimi Rippee
March 15, 2025 at 6:51 amOhhhhh myyyyy. This combination sounds really nice. I love your photos!
Cocoa & Lavender
March 15, 2025 at 7:51 amThanks, Mimi — glad you like the photos and I know you will love the curried tuna with peaches!
Mad Dog
March 15, 2025 at 7:14 amAmazing, I’ve never seen anything like that before! Fabulous table cloth too.
Cocoa & Lavender
March 15, 2025 at 7:52 amThanks, Mad Dog — it was a first for me, too, but one I revisit often!
Barb
March 15, 2025 at 7:21 amI have not eaten canned tuna since I was a teenager! My mother made tuna noodle casserole for dinner every Friday. To say that it was awful would be an understatement! Your tuna verrines recipe sounds much more interesting and appetizing, and it’s pretty. The l’apéro sounds incredible! I could definitely eat it for dinner.
Cocoa & Lavender
March 15, 2025 at 7:53 amI felt the same way about canned tuna until I was introduced to European tuna packed in olive oil. What a difference! It has wonderful flavor and texture. I think it’s worth giving tuna another try!
angiesrecipes
March 15, 2025 at 8:26 amThis is something completely new to me…I first thought they were desserts :-)) I have to try the curried canned tuna!
Cocoa & Lavender
March 15, 2025 at 9:29 amI can see why you thought that! I lvoe the combination of savory and sweet — and Sylvie’s recipe really works perfectly!
Jill W Becker
March 15, 2025 at 12:31 pmNever thought of tuna and fruit. Must try.
David Scott Allen
March 15, 2025 at 1:14 pmI remember a tuna sandwich in my youth that came with mango chutney — I think that is when I realized tuna a fruit are good friends!
Ronit Penso
March 15, 2025 at 1:29 pmI often pair canned tuna with curry powder, in a pasta salad, that also contains apples (recipe in my blog). I do like the idea of peaches in the mix, so will plan on making my next version with them. Thanks for the inspiration! 🙂
Cocoa & Lavender
March 15, 2025 at 2:57 pmI love the idea of apples mixed with the tuna and curry!
Eha Carr
March 15, 2025 at 1:47 pmHow interesting! Reading readers’ comments, this seems a ‘horses for courses’ recipe again, as tinned tuna in oil is used in just about every home in Australia just about every day and often combined with curry flavourings. Yes, some of the European offerings are of a better quality tho’ very expensive here. Same as with sardines. Have ‘met’ tuna with fruit before – more at home dinner parties than restaurant menus – I don’t combine the two usually . . . 🙂 . . . but this does look lovely!
Cocoa & Lavender
March 15, 2025 at 3:01 pmThe Italian and French tuna packed in oil is fantastic. The hard part is finding it packed with really high quality extra virgin olive oil. But, for me, it’s worth the extra cost which is I don’t have it every day or week! Honestly, I think you exaggerate in saying it is used daily in almost every household in Australia. 🙂
Eha Carr
March 15, 2025 at 4:22 pmExaggerate? Only very slightly, to make a point! No, most Aussies do not even know about Spanish (my fave 🙂 !) or Italian or French tuna – but surely the first offering at any supermarket chain ad every week concerns the price and availability of tinned tuna. I mean – what do mothers put on their kids’ daily school sandwiches 🙂 ? Tuna – perhaps with hardboiled egg and lettuce 🙂 ! Oh and ham and cheese and salad and vegemite and peanut butter sometimes naturally 🙂 ! And, yes, it is the oil which makes the taste difference !!!