Tuna rillettes

A fresh and tasty spread


  • 1 can of tuna in brine water (about 130 g drained weight)
  • 40 g of cheese spread, e.g. Kiri (= 2 single servings)
  • Some spring onions or sprigs of chives
  • 2 tablespoons of liquid cream
  • 1 teaspoon of mild curry powder
  • Salt


Step 1:

Wash the spring onions in water

Cut the green part of the spring onion. With a knife or scissors, finely slice. Take the equivalent of a big tablespoon of spring onion and set aside for the rest of the recipe.

The spring onion is substituted for onion or shallot. Its green part and bulb are edible and used in cooking. For this recipe, we only use the green part of the spring onion. To avoid losing the rest of the spring onion, freeze it! Cut out all of your spring onion and put it in the freezer in a box or bag, it’s ready to use for a next recipe! 

Step 2:

Open the canned tuna and drain it. If you have a whitish deposit on your tuna, you can keep it: it is coagulated proteins.

In a bowl, flake the tuna with a fork.

Step 3:

Add cheese and spring onion on tuna.

Crush roughly.

Step 4:

Now add the cream, the curry powder and a pinch of salt.

Mix to obtain a uniform mixture.

Taste and adjust the seasoning if necessary: ​​salt, curry.

Step 5:

Cover the bowl with plastic wrap and keep in the fridge until serving.

Serve well cold…

  • On toasts as an appetize
  • In a sandwich for the lunch. Spread your rillettes between 2 slices of bread and add a few slices of tomatoes.

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