Tuna Rillettes

Cindy Thomas, September 7, 2015

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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.

Ingrediants ready for tuna rillettes

Ingredients ready for tuna rillettes

steaming tuna

steaming tuna

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.

tuna rillettes

tuna rillettes

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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

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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