Tuna Rillettes

Recipe from Eric Ripert

Adapted by Pete Wells

Tuna Rillettes
Evan Sung for The New York Times
Total Time
10 minutes
Rating
4(181)
Comments
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The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store. This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen. It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr. Ripert originally made it with Gold's Deli Mustard. —Pete Wells

Featured in: 5 Cooks, $40, 5 Dishes, 3 Desserts

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Ingredients

Yield:4 servings
  • 26-ounce cans or one 12-ounce can albacore tuna packed in water, squeezed to remove excess moisture
  • 1tablespoon minced red onion, more for garnish
  • 2tablespoons Dijon mustard
  • ¼cup extra virgin olive oil, more for garnish
  • Fine sea salt and freshly ground black pepper
  • Crackers or Melba toast
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

202 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place tuna in a medium mixing bowl and break up with a fork. Add onion and mustard, and mix until tuna is broken into fine pieces.

  2. Step 2

    Add oil and mix with a fork into a paste. Season to taste with salt and pepper, and mix again. Transfer to a serving bowl, sprinkle with more black pepper and chopped onion, and drizzle with oil. Serve spread with crackers or Melba toast.

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Ratings

4 out of 5
181 user ratings
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Comments

Manuel

Perhaps someone more astute than me can explain--why buy water-packed tuna and squeeze out the water, only to add olive oil, when olive oil-packed tuna is available?

N FLA Patti

This calls to mind a wonderful Tuna Spread with Capers from Marcella's Italian Kitchen. Different flavor profile, but equally elegant. She blends drained canned tuna, capers and unsalted butter, though I often add some fresh lemon juice to mine. Super simple and a great resource to have stashed in the fridge for drop-in guests or a picnic-style dinner or appetizer.

Marc

This wasn't bad, but if you're looking for the creamy texture of a slow cooked, fatty meat like a real rillette you'll be disappointed. Just call it "tuna-mustard salad" and enjoy.

We pulsed it in a Vitamix to get the smooth texture shown in the picture.

Nadia

I love the ease, simplicity yet unctuousness of this. I whizzed it in the food processor along with drained green peppercorns, capers, and lemon zest and swirled some olive oil on top. It truly is the perfect last-minute appetizer if friends stop by unexpectedly.

Jane

This was great. After processing tossed in a few finely chopped (soaked, drained) salt-packed capers. Really great!

Carol

I added chopped fresh parsley and a bit of chopped celery. Left off the oil and added a healthy sprinkling of Penzey's Foxpoint. Delicious.

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Credits

Adapted from Eric Ripert

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