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

Curried Tuna and Peach Verrines

March 15, 2025

by Cocoa & Lavender

To print this recipe, please print the small printer icon below.

Ingredients

• 1 7-ounce can tuna, packed in oil, drained and flaked
• 4-6 tablespoons mayonnaise, homemade is best
• 1/2 teaspoon best quality curry powder, or more to taste
• salt and freshly ground black pepper, to taste
• 1 peach, preserved in syrup, preferably packed in a glass jar

Instructions

• Mix the flaked tuna and mayonnaise until it is very smooth and mousse-like. Blend in the curry powder and taste for seasoning; add salt and pepper to taste.
• Divide the tuna mixture among 8 small glasses — such as sherry glasses, small goblets, or mini tumblers.
• Cut the preserved peach into 3/8-inch dice, and top each verrine with a spoonful of diced peach. Keep chilled until ready to serve.
• Makes 8 verrines.

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