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 !!!
Eha Carr
March 15, 2025 at 5:26 pmMy apologies but have been doing some reading/comparisons – to explain my comment re tuna for instance above – in Down Under currently we do not have ‘school lunches’ as the fabulous ones from Finland for instance – 90% of kids right thru’ their school years bring lunch from home and 10% buy it from the school ‘tuck shop’ whether volunteers prepare a set menu of sandwiches and drinks, now firmly health-checked by the Government. There is now talk of free and healthy school meals to be served in some of the States in the future to help with school costs and lower the increasing unhealthy weight seen in too many children allowed fast food!
Pauline
March 17, 2025 at 12:45 amThis looks absolutely delightful David, and I would never think to combine peaches with curried tuna. The verrines look lovely in those glasses. When I was in Montpellier in France in 2023, I was very fortunate to be invited to l’apéro at my son’s friends home. What a beautiful home it was, they were elderly, and provided a magnificent spread. However, everything at the table had been purchased from a frozen foods supermarket, specialising in food for l’apero and other special occasions. So I found that very interesting. It was a lovely afternoon, and quite a unique idea in Summer I thought. So lovely to have you remind me of it.
Cocoa & Lavender
March 21, 2025 at 10:57 amSo glad ot bring back such lovely memories, Pauline. I do love the whole concept of the apéro — we do it occasionally with neighbors, and it’s very nice.
Jean | DelightfulRepast.com
March 17, 2025 at 6:47 pmDavid, your verrines are lovely! Curry and tuna are a natural, and the peach would add a nice chutney-like element to the dish. I prefer tuna a bit chunky, though the more mousse-like texture of yours is certainly prettier in the verrines. And what a delicious way to remember your time with friends in France!
Cocoa & Lavender
March 21, 2025 at 11:06 amThanks, Jen — I think these would be nice in a chunky version, as well. I do love the whole concept of verrines — such a fun way to serve.
Ben | Havocinthekitchen
March 18, 2025 at 4:58 pmI love sweet and savory flavour profiles by adding fresh or dried fruit and berries. But I never would have thought of the combination of tuna and peaches. This sounds exciting!
Cocoa & Lavender
March 21, 2025 at 11:06 amThanks, Ben — it is a really nice combination. Like you, I love some sweet with my savory!
Raymund
March 19, 2025 at 2:51 pmThese tuna and peach verrines sound absolutely delightful! I love how the French turn even the simplest ingredients into something elegant and unexpected. The combination of rich, oil-packed tuna with the sweetness of preserved peaches and a hint of curry is definitely intriguing.
Cocoa & Lavender
March 21, 2025 at 11:07 amThe French do have such a flair for making things beautiful… even tuna salad!
Fran@G'day Souffle
March 21, 2025 at 8:22 amNow you’re talkin’! I have rarely seen any Americans post verrine recipes, so thank you! We made verrines when I was a student at Le Cordon Bleu- easy to make and an opportunity to be creative! I’m not usually a fan of canned tuna (prefer fresh, instead) but your suggested brand looks like it’s worth a try. I also love homemade mayonnaise- I could eat it straight out of the jar!
Cocoa & Lavender
March 21, 2025 at 11:07 amI don’t see many verrine posts, either Fran. But it is a wonderful way to serve something special at apéro. And homemade mayo? Heaven! (BTW — nice to see your post today!)
The-FoodTrotter
March 22, 2025 at 1:08 amI believe I should try by myself because canned tuna and canned peach don’t strike me as the most even combination, even if I like these two products separately… I guess I’m still working on my meat/fish & fruits recipes trauma ^^ But I’m curious about this mix ^^
Have a beautiful day
Cocoa & Lavender
March 27, 2025 at 4:29 pmI have several friends who suffer from the same trauma, but I assure you that this works well, Romain!
sherry
March 23, 2025 at 2:18 amCrikey! Would never have thought of combining these ingredients! Love your glasses tho :=)
sherry
Cocoa & Lavender
March 27, 2025 at 4:30 pmYou ought to try it, Sherry — it is quite good. The glasses are pretty, aren’t they?
Inger
March 29, 2025 at 12:52 pmWhat a unique combo. If not recommended by you David, I might be hesitant. Now I’m going to need to source more glassware at the local resale shops!
Cocoa & Lavender
March 29, 2025 at 1:48 pmI think using really high-quality tuna makes a big difference, Inger. And, of course, the peaches make a big difference, too. This year I plan to put up more peaches so that I can make this more often.
2
March 31, 2025 at 7:10 amOh my! Heavenly one, dear friend. Your creativity never ends!!!!!!!!!!!
Cocoa & Lavender
April 2, 2025 at 8:34 amWell, I must give all the credit to my friend, Sylvie! She is the brilliant one here!