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Recipe: Tuna Rillettes

Recipe: Tuna Rillettes

One of my favourite lunches, it's bright, zingy and fresh and quick. The secret really is to use the best quality tuna you can find and add something with a bit of spice. I like it spooned on to hot buttered toast


Ingredients / serves 2 for lunch

1 jar of tuna in olive oil (add the oil as well)

1/2 lemon juiced

1/2 a fennel finely sliced (not esential but delicious

2-3 pickled cayenne peppers/jalapeños - something hot chopped plus a splash of the pickling vinegar

2-3 cornichons or similar chopped

1 heaped dessert spoon of best mayonaise (i like Maille)

lots of black pepper and maybe a bit of salt to taste


Mix all of the ingredients together then check seasoning. You want it to have a fairly stiff but spoonable consistency. Don't overdo the mayo.

Add a pile to your plate with hot buttered toast on the side but also excellent with some green leaves.



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