Last week I made the most delicious tuna rillettes: light yet wonderfully creamy and spiced with just the slightest touch of aromatic curry and punchy piment d’Espelette. It was gorgeous with slices of fresh baguette and a chilled glass of Chardonnay. I’m convinced you will love it too, so without further ado, here’s the recipe!
Makes enough to fill a 370g jar
- 1 can of tuna (160g) in sunflower oil, well-drained
- 125g mascarpone
- 1 shallot, finely chopped
- 2 tsps chopped chives
- juice of ½ a lemon
- 1 tsp curry powder
- fleur de sel
- freshly grated pepper
- piment d’Espelette
Put all of the ingredients (except the piment d’Espelette) in a small food processor and blitz until smooth. Transfer to a jar and garnish with a little piment d’Espelette and some chopped chives. Keeps well for 2-3 days.