Ah, tuna rillettes! A timeless classic for an aperitif, revisited here with an incomparable touch of freshness. Forget oil-laden cans; this recipe showcases fresh tuna, enhanced by the creaminess of fromage blanc and a hint of herbs. Imagine: radiant sunshine, a sunny terrace, friends gathered together... and these fresh tuna rillettes to spread on crispy toast. Pure bliss!
This recipe is not only delicious, but also incredibly easy to make. In just a few minutes, you'll have a smooth and flavorful spread, perfect for impromptu appetizers or summer picnics. The secret? Quality ingredients and a touch of love! So, ready to impress your guests?
Ingredients
Serves 6:
- 400g of fresh tuna (preferably albacore)
- 200g of cottage cheese (0% or 20% depending on your preference)
- 2 tablespoons of fresh lemon juice
- 1 finely chopped shallot
- 2 tablespoons of chopped capers
- 1 bunch of freshly chopped chives
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground pepper, to taste
- A few drops of Tabasco (optional, to enhance the flavor)
Instructions
- Preparing the tuna: Cut the tuna into large cubes. You can cook it in two ways: either steam it for 5-7 minutes, or pan-fry it over high heat for 2-3 minutes on each side, so that it remains pink inside. Let it cool slightly.
- Flaking the tuna: Roughly flake the tuna with a fork. Be careful not to overwork it to maintain a pleasant texture.
- To prepare the sauce: In a bowl, combine the fromage blanc, lemon juice, chopped shallot, chopped capers, and chopped chives. Add the olive oil, salt, and pepper. If you like a bit of a kick, add a few drops of Tabasco sauce.
- Assembling the rillettes: Gently fold the flaked tuna into the sauce. Mix gently so as not to crush the fish.
- Chilling time: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes, to allow the flavors to blend and the rillettes to firm up slightly.
- Serving suggestion: Serve the fresh tuna rillettes on toasted bread, crackers, or blinis. You can also accompany them with raw vegetables (carrots, cucumbers, radishes) for a lighter meal.
Chef's Tips
- For a creamier texture, you can add a tablespoon of thick cream to the mixture.
- Vary the flavors by replacing the chives with dill, parsley or fresh coriander.
- For a more indulgent version, add some pitted and chopped green olives.
- If you don't have fresh tuna, you can use canned tuna in water, but be sure to drain it well before adding it to the recipe.
- Tuna rillettes can be kept in the refrigerator for a maximum of 2 to 3 days.
Conservation
Fresh tuna rillettes can be kept in the refrigerator, in an airtight container, for a maximum of 2 to 3 days. Remember to cover them well to prevent them from drying out.
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