Rillettes de thon (Tuna Spread)
A creamy, savoury tuna spread that tastes fresh and rich, with a bright lift from lemon juice and a faint peppery finish. This spread will take you ten minutes and it goes on everything from apéro baguette to picnic sandwiches!
Ingredients
- 290 gr tuna in water
- 150 gr cream cheese full-fat works best
- 2 tbsp crème fraîche
- 1 shallots very finely chopped
- 1 tbsp chives
- 1 tsp mustard Dijon
- 15 ml lemon juice
- flaky salt
- black pepper
Instructions
1. Drain the tuna properly
- Tip the tuna into a sieve and press firmly with the back of a fork to squeeze out as much liquid as possible. Watery tuna makes watery rillettes. Transfer to a bowl and break it up with the fork into fine flakes.
2. Add the creamy base
- Add the cream cheese and crème fraîche. Mix until fairly smooth and spreadable. Leave a few larger flakes for texture if you like.
3. Build the flavour
- Stir in the finely chopped shallot, chives, Dijon and lemon juice. Make sure the shallot is really fine so no one bites into a raw chunk.
4. Season and taste
- Add a pinch of flaky salt (go easy, the tuna's already salty) and a good grind of pepper. Taste, and adjust the lemon or seasoning. It should be creamy with enough acidity to cut the richness.
5. Chill and serve
- Cover and chill for at least 20 minutes to let the flavours meld. Serve with crusty baguette, crackers, or crudités. Scatter over a little fresh parsley if you fancy.
Notes
- Use good tuna. Tuna in spring water works best. In oil is fine if drained well, but richer. In brine can be too salty.
- Make it ahead. It improves after a few hours in the fridge, and the flavours develop beautifully overnight.
- Add-ins. A tablespoon of capers, a few finely chopped cornichons, or a tiny pinch of cayenne all work brilliantly.
- Keep it cold. Serve straight from the fridge. This isn't meant to come to room temperature like a cheese board.