French cuisine · Salads & Mezze

Tuna Rillettes

A spreadable cream of tuna, soft butter and cream cheese with shallots, lemon and chives.

Ingredients · for 4 servings

• 2 cans of tuna in natural juice (150g each)
• 80g soft butter
• 100g cream cheese
• 2 shallots
• 1 tbsp capers
• 1 tsp medium-strength mustard
• 1 lemon
• 1/2 bunch chives
• 1 baguette
• Salt, pepper

Instructions

1. Take the butter out of the fridge well ahead of time – it needs to be at room temperature; drain the tuna well in a sieve and flake it finely with a fork.
2. Finely dice the shallots, roughly chop the capers and cut the chives into thin rings.
3. Beat the soft butter with the cream cheese and mustard for 2 min. until creamy and no lumps of butter remain.
4. Fold in the tuna, shallots, capers and the juice of half a lemon with a fork – not with a mixer, so the rillettes stay fibrous.
5. Season generously with salt and pepper, fold in the chives, spread the mixture into a small bowl and chill for at least 1 hour.
6. Serve with toasted baguette and the remaining lemon wedges.