Tuna Rillettes is a rustic French spread made from Baked Tuna, Crème Fraîche and herbs. It’s delicious as a party starter served on a crusty baguette or toast.
Tuna Rillettes (Tuna Pâté)
I have to honestly tell you, until I tried Tuna Rillettes, I was not a tuna fan. There was something about this fish that was not to my liking. Whenever we ordered sushi, I would always skip the ones with tuna. And whenever we made a seafood salad, I would always choose salmon over tuna.
Recently I decided that I need to get more French recipes inspiration. Despite that Internet has lots of resources, it’s still hard to find beyond basic recipes. So I headed to our local Barnes & Nobbles to scout the book shelves. Nowadays, I prefer buying things online.
But when in comes to books, I love purchasing them in person. There’s something magical about flipping through the pages and inhaling the aroma of a new book that almost always makes me want to buy it.
One book that particularly caught my attention was by Mimi Thorisson – A Kitchen in France. I’ve always been a fan of rustic recipes, the ones you won’t usually find on the Internet. Well, this book has them all. Beautiful looking food, moody photography, the story behind each dish – it all made me splurge and become an owner of new and shiny recipe book. Thanks to it, now I love tuna and more eager to try new tuna recipes than before.
Whether you love tuna or not, I guarantee, you will enjoy this rustic Tuna Rillettes. It’s so easy to make and tastes incredible.
- 12 ounces tuna
- ⅓ cup Crème fraîche
- 1 shallot, finely minced
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, finely chopped
- 1 tablespoons fresh lemon juice
- ¼ teaspoons freshly ground black pepper
- Salt, Pepper
- ¼ cup olive oil + 2 tablespoon
- French Baguette for serving
- Preheat the oven to 400 F.
- Brush tuna with 2 tablespoons of oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Bake in a prepared baking dish for 15 minutes.
- Remove tuna from the oven and let it cool.
- In a medium bowl and using a fork, flake tuna into small but chunky pieces. Add Creme Fraiche, olive oil, parsley, chives, lemon juice, freshly ground black pepper and salt to a taste. Mix until combined.
- Cover the bowl and let it chill in the refrigerator for several hours.
- When ready to serve, remove rillettes from the fridge and enjoy on a slice of toasted baguette.
Now that I have this beautiful book on hands, I feel even more inspired to make new and never seen before French recipes. What’s your all time favorite French dish?
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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