We’ve done rillettes before, but I’m betting that this tuna version is less challenging for the French Fridays crowd than the ones we made previously. I really enjoyed the sardine rillettes, but not everyone could get behind the idea of a sardine sandwich spread. I expected to enjoy this one, too, and I did.
When I was growing up, my favourite kind of sandwich was tuna. I would have had that every day if my mother had let me. She had strange ideas about feeding us a variety of foods, though, so my argument that fish is brain food didn’t prevail. I’m sure my mercury levels are all the better for it.
This spread reminded me of those sandwiches, though the flavour profile is a little more sophisticated than the elementary school standard of tuna mixed with mayo and chopped celery. There are hints of curry, quatre épices, and lemon in this recipe, along with subtle undercurrents of shallot and crème fraîche. I didn’t have any tuna in oil on hand, so I added a teaspoon or so of olive oil to make up for it.
Though the mixture is whizzed into a smooth, plain-looking paste, the flavour and texture more than make up for its appearance. The rillettes were great with gluten-free almond crackers. They were even better when used to make another Dorista favourite, the tartine. I spread some on soughdough toast, then layered sharp cheddar, Romaine lettuce, and red pepper on top. I’d have that for lunch any day. Which might cause my mother to give me another lecture on a well-rounded diet.
You can find many other blogged descriptions of this FFWD recipe here: Tuna Rillettes