Tuna rillettes

Tuna rillettes

I had been in a bit of a no-cooking rut, and it's amazing what inspiration you can feel after taking a little time to flip through cookbooks. Lately, I've been spending some time with Dorie Greenspan's Around My French Table: More Than 300 Recipes from My Home to Yours.

This smooth, light puree of canned tuna, shallot, and a touch of cream or creme fraiche is delicious on toast, baguette or good crusty bread. It will remind you of tuna salad, in a good way. Dorie adds a bit of curry powder, which is really nice. If you're not crazy for curry flavors, use just a touch to add a little something to the flavor.

Tuna rillettes
Adapted from Dorie Greenspan's Around My French Table: More Than 300 Recipes from My Home to Yours

• 2 x 5 - 6 oz. cans of chunk light tuna packed in oil, drained (Dorie cautions to not use albacore, which is too firm and dry for this)
• 1 shallot, roughly chopped
• from 1/2 to 1 tsp. curry pouder
• 1/8 tsp. allspice or quatre epices
• 1/4 cup (4 Tbsp.) of heavy cream, or a little less creme fraiche
• 1/4 tsp. salt, more to taste
• 1/4 tsp. ground white pepper, or black pepper is fine
• 1/2 Tbsp. lemon juice, more to taste

In a mini-prep or food processor, finely chop the shallot. Add the drained tuna, spices, salt and lemon juice, and puree until smooth. It should be smooth and creamy with a light texture. Taste and adjust seasoning as you like. 

Transfer the rilletes into a bowl or container, cover and let it chill for at least an hour before serving.