These tuna rillettes are ideal for a lunch or a summer evening. They are very simple to make and require only ingredients that are easy to find or that are already in your cupboard and fridge.
The French love the aperitif, a digestive drink served with snacks between 6 p.m. and 8 p.m. It is a nice moment during the summer. It’s a moment of sharing with friends or family where we eat a lot of different little things. The baguette is never far away and you take care to cut it into small slices. There are also crunchy vegetables, nuts, olives and fresh white wine or rosé.
These quick-to-make tuna rillettes are typically served at this kind of event with friends. The tuna spread is lathered on small slices of bread and is absolutely delicious. Sometimes we like to add a pickle (cornichon) on it. It’s a cool addition for the summer. We can also vary the combinations to change the taste. Do not hesitate to add some spices like paprika or curry, or to vary the herbs with, for example, coriander, it will be just as good!
The sandwich is also very popular in France and you can often find tuna-based sandwiches in the bakery for lunch. In this case, spread some tuna spread on two slices of whole bread or seeded bread and add fresh tomato slices and salad. This will be a quick and good lunch. This represents exactly the simplicity of French cuisine.
Authentic French Tuna Rillettes
Ingredients
- 1 can wild caught tuna, 5-7 ounces
- 1 shallot, finely chopped
- 2 tbsp chives, chopped
- 1 tbsp sour cream
- 1 tbsp cream cheese
- 2 tbsp heavy cream
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp mustard
- salt and pepper
Instructions
- Drain the tuna and squeeze it with your hands to drain well. Mash the tuna, it must look like tiny filaments. Place it in a bowl and add all the ingredients, mix well. Season with salt and pepper.
- Serve with crackers or with bread slices. If you want a healthier version, you can dip it with carrot or other veggies.
Nutrition
Interested in more French recipes by Mary Devinat? Check out this recipe for Quiche Lorraine!
About the Author: Mary Devinat
good I added a little more cream cheese and sour cream light since I didn’t have heavy cream. I added dill and it was good.