Tuna Rillettes: A seafood, pate like spread that’s perfect with crackers or on toasts!
Around My French Table by Dorie Greenspan has recipes for sardine, salmon and tuna rillettes. A rillette is a pâté –like spread traditionally made of pork, but Dorie had us delve into the world of seafood.
Adding a bit of curry and generous pinch of quatre-épices pushed this rich nibble over the top.
An Easy Seafood Appetizer
This is one of those appetizers you can have ready in minutes. Take a couple drained cans of tuna in oil, a sliced and rinsed shallot, the aforementioned spices, salt, pepper and a dollop of crème fraîche and whiz in a food processor.
Letting the flavors meld for a couple hours is recommended, but I smeared mine on whole wheat bread for a lovely twist on the ubiquitous tuna salad sandwich. It can also be scooped onto crackers or crisp apple slices…for a très French starter.
FYI, my FFwD friends will want to know if this was Bill approved. I made half a batch and didn’t bother torturing him with a bite. If he thought the tarragon was “too spicy” last week, I’m certain the curry would be disturbing to his tender palate.
The details of how to prepare Tuna Rillettes can be seen on this blog or in Dorie’s wonderful cookbook, Around My French Table.