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!

Tuna Rillettes
IMG_0425Makes 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.




Leave a Reply