This Tuna Rillettes is a rustic French spread that's made with baked tuna, crème fraîche and herbs. It's absolutely delicious as a party starter when served on a crusty baguette or toast.
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Why This Recipe Stands Out
Sometimes the simplest recipes are the most satisfying. These delicious tuna rillettes are the perfect example - they’re incredibly easy to make and the flavors are outstanding. Here’s why we love this recipe:
- Simple, Fresh Ingredients: With just a handful of fresh, high-quality ingredients, this tuna spread recipe without mayo showcases the natural flavors of the tuna.
- Easy to Prepare: The process for making this tuna rillettes recipe is incredibly straightforward, making it a great option for beginner cooks.
- Make-Ahead Appetizer: This dish is best when the flavors have had time to meld, so it’s a great option for a make-ahead appetizer for your next gathering.
- Versatile: While we love this recipe with a French baguette, it’s also delicious with crackers or even veggie sticks for a lighter option.
Key Ingredients
- Tuna - The star of our recipe, tuna provides a rich, meaty texture and a deep, savory flavor.
- Crème Fraîche - This is the secret ingredient that sets our rillettes apart. It adds a tangy creaminess that perfectly complements the tuna.
- Shallot, Parsley, and Chives - These aromatics, when finely minced and chopped, add a fresh, herbal note that cuts through the richness of the tuna and crème fraîche.
- Fresh Lemon Juice - A touch of acidity from the lemon juice brightens up the flavors and helps to balance the richness of the rillettes.
- Olive Oil - We use olive oil to help bind the rillettes together and to add a fruity, peppery note.
Substitutions and Variations
This tuna rillettes recipe is already a winner, but here are some fun variations and substitution ideas to make it your own:
- Salmon: If you're not a fan of tuna, feel free to substitute it with some smoked salmon. The flavors will be a bit different, but the result will be just as delicious.
- Spices: You can play around with the spices in this recipe. Try adding a pinch of cayenne pepper for some heat, or some smoked paprika for a different smoky flavor.
- Herbs: The herbs in this recipe are just a suggestion. Feel free to use your favorite herbs, or whatever you have on hand. Dill, tarragon, or even some basil could work well here.
How to Make Tuna Rillettes
Step 1: Preheat the oven to 400 F. Brush tuna with oil and season. Bake for 15 minutes, then let it cool.
Step 2: Flake the tuna into a bowl. Add Creme Fraiche, olive oil, herbs, lemon juice, and seasoning. Mix well and let it chill for hours.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Tuna Rillettes
Appetizer
- Serve the creamy tuna spread with a variety of crackers or crostini. Baguette slices or toasted pita bread are also great options.
- For a low-carbohydrates option, try serving the rillettes with cucumber slices or endives.
Salads
- The creamy, flavorful tuna rillettes are a great addition to a mixed green salad or a Nicoise salad.
- They can also be used as a dressing for pasta salad or potato salad.
Frequently Asked Questions
We recommend using high-quality canned or jarred tuna, or leftover cooked fresh tuna. Make sure to drain the canned or jarred tuna well before using it.
While crème fraîche is the traditional ingredient for rillettes, you can substitute it with full-fat Greek yogurt if needed. The flavor and texture will be slightly different, but it will still be delicious.
This tuna rillettes can be kept in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.
Recipe
Tuna Rillettes (Tuna Pâté)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Bev says
Hi this sounds great but can you tell me how many it serves. ??
Iryna says
Hi Bev! The recipe will make enough pâté for about 12-14 toasts. Hope this helps!
Ashley @ Big Flavors from a Tiny Kitchen says
This would be such an elegant addition to any dinner party. It looks fantastic!
Iryna says
Thank you Ashley!
Julia says
I must try this recipe! I love Salmon rillettes, but I've never tried making it with tuna. In fact, I've never cooked tuna myself and I am not a fan of canned tuna. I like canned salmon though (must be a Russian thing). This rillettes looks delicious!
Iryna says
Thank you for the comment Julia! I've never tried salmon rillettes. But I imagine it's delicious. I'm a big fan of salmon, so I've got to try this recipe with a salmon.
Megan says
These looks absolutely delicious and I am loving all the fresh herbs in here! I also love that you used Crème fraîche for a tangy little bite!
Iryna says
Thanks Megan! I'm a big fan of Crème Fraîche and I use it whenever I can:))
Diana says
This recipe is perfect for parties for canapés. Easy, quick and delicious!
Iryna says
Thanks Diana!
Sarah @ Champagne Tastes says
Maybe you just don't like the tuna and mayo combination like in tuna salad. 😀 A lot of sushi places will put flavored mayo on the sushi too. This sounds delicious! (And I love tuna)
Iryna says
Maybe. For some reason I was never a fan of tuna until now:)
Emily says
These rillettes look beautiful! I also love French food. Can't wait to try these!
Iryna says
Thank you Emily!
Stephanie@ApplesforCJ says
I used to really love tuna salad years ago but it was nothing like this. What a great combination of flavors in this recipe. I can see why this would make you a tuna lover.
Iryna says
Thanks Stephanie!