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    Home » Easy Appetizers

    Published: Nov, 2024. Updated: Nov, 2024 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Tuna Rillettes (Tuna Pâté)

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    Jump to Recipe
    Tuna Rillettes | Tuna Pâté | Tuna Spread | Tuna Pate Recipe

    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. 

    Tuna spread on toasts
    Jump to:
    • Why This Recipe Stands Out
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Tuna Rillettes
    • What to Serve with Tuna Rillettes
    • Frequently Asked Questions
    • Recipe
    • More Recipes You'll Enjoy

    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.
    Tuna Rillettes | Tuna Pâté | Tuna Spread | Tuna Pate Recipe

    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.

    Tuna Rillettes | Tuna Pâté | Tuna Spread | Tuna Pate Recipe

    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

    What type of tuna should I use for this rillettes recipe?

    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.

    Can I use Greek yogurt instead of crème fraîche?

    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.

    How long does tuna rillettes keep?

    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 on a blue plate.

    Tuna Rillettes (Tuna Pâté)

    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. 
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: French
    Servings: 10
    Calories: 96kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    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

    Tuna: 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.
    Creme Fraiche: 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.
    Storage: These tuna rillettes can be kept in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.
    The recipe was slightly adapted from Mimi Thorisson's A Kitchen in France.

    Nutrition

    Calories: 96kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 78mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

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    Iryna Bychkiv
    Website

    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.

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    Reader Interactions

    Comments

    1. Bev says

      November 07, 2017 at 6:15 am

      Hi this sounds great but can you tell me how many it serves. ??

      Reply
      • Iryna says

        November 07, 2017 at 10:27 am

        Hi Bev! The recipe will make enough pâté for about 12-14 toasts. Hope this helps!

        Reply
    2. Ashley @ Big Flavors from a Tiny Kitchen says

      May 13, 2017 at 8:55 pm

      This would be such an elegant addition to any dinner party. It looks fantastic!

      Reply
      • Iryna says

        May 15, 2017 at 1:54 pm

        Thank you Ashley!

        Reply
    3. Julia says

      May 11, 2017 at 4:28 pm

      5 stars
      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!

      Reply
      • Iryna says

        May 12, 2017 at 7:01 pm

        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.

        Reply
    4. Megan says

      May 09, 2017 at 8:57 pm

      5 stars
      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!

      Reply
      • Iryna says

        May 12, 2017 at 7:02 pm

        Thanks Megan! I'm a big fan of Crème Fraîche and I use it whenever I can:))

        Reply
    5. Diana says

      May 09, 2017 at 5:53 pm

      5 stars
      This recipe is perfect for parties for canapés. Easy, quick and delicious!

      Reply
      • Iryna says

        May 09, 2017 at 6:54 pm

        Thanks Diana!

        Reply
    6. Sarah @ Champagne Tastes says

      May 09, 2017 at 5:35 pm

      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)

      Reply
      • Iryna says

        May 09, 2017 at 6:53 pm

        Maybe. For some reason I was never a fan of tuna until now:)

        Reply
    7. Emily says

      May 09, 2017 at 4:20 pm

      These rillettes look beautiful! I also love French food. Can't wait to try these!

      Reply
      • Iryna says

        May 09, 2017 at 6:54 pm

        Thank you Emily!

        Reply
    8. Stephanie@ApplesforCJ says

      May 09, 2017 at 2:59 pm

      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.

      Reply
      • Iryna says

        May 09, 2017 at 6:54 pm

        Thanks Stephanie!

        Reply
    5 from 4 votes (1 rating without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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