Strictly speaking, rillettes are a kind of pâté made of pork cooked in its own fat and then finely shredded (very nice, despite the description!). This version is a kind of tuna pâté, simple to make and delicious on toast. You need to use good-quality tuna, preferably “au naturel” rather than in oil — though you can use the latter if you drain it well. Make it at least an hour before you want to eat it; it will keep for several days in the fridge.
500 g jar or can of tuna in brine, drained
3 tbs crème fraîche
2 tsp Dijon mustard
3 petits-suisses or equivalent soft cheese
juice of 1 lemon
dash of Tabasco
salt and pepper
In a bowl, finely shred the tuna, then add all the other ingredients except the seasoning and mix well. Add a little more cream if it seems too dry. Season with Tabasco, salt, and pepper to taste. Pack into a bowl or jar, cover and refrigerate for at least an hour before serving with toast.
One thought to “Rillettes de thon”
These are good! I’ve made them before but haven’t gone back to the recipe for a while. Some chives are delicious in them, too.