Cindy Thomas, September 7, 2015
According to Mimi Thorisson, “Rillettes are pate-like spreads that usually consist of chunky bits of meat that have been been cooked in their own fat”. Tuna rillettes are not particularly fatty and have a lovely light fresh texture. I enjoyed this recipe. It was easy to make and made a fantastic lunch. It’s a lot like a traditional american tuna salad, but with fresher, richer ingredients.
The recipe calls for tuna belly, which was not available where I shopped, but I settled for some beautiful ahi tuna steaks. I had never cooked fish by steaming it before. I found it to be surprisingly quick and easy. After the tuna is cooked and cooled, it is flaked into a bowl and mixed with the rest of the ingredients. I then chilled mine overnight. My husband and I enjoyed the tuna rillettes for lunch with lightly grilled baguette slices.
We also discovered that it is wonderful on cucumber slices! I recommend this recipe to anyone who loves tuna or chicken salad. It would make a great picnic lunch as well.
I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK