Rillettes is a traditionnally a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.
They are normally used as spread on bread or toast and served at room temperature.
Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit. In this recipe, we use tuna fish.
- Preparation time : 20 mn
- Pause : 1 hour
- Cost : cheap
Ingredients : 8 servings
- 1 onion
- 300 gr tuna fish (natural)
- 50 gr capers
- 20 gr black olives
- 1 teaspoon lemon juice
- 4 tablespoons Mayonnaise
- 4 drops of Tabasco
- 2 teaspoons tomatoe purée
- 2 pinches of chives
- 2 pinches of basil
- 1 pinch of oregano
- 1 pinch of tarragon
- 1 pinch of dill
- salt and pepper
Mayonnaise sauce :
- 50 cl sunflower oil
- 1 egg yolk, at room temperature
- 2 tablespoons vinegar
- 1 teaspoon French mustard (Dijon Mustard)
- salt and pepper
Step 1
Chop the onion and capers very thinly. Remove the stone from black olives and chop them finely.
Step 2
In a large bowl, crush the tuna fish with a fork. Mix with the herbs : chives, basil, oregano, tarragon and dill.
Step 3
Add the onion, capers, black olives, Tabasco, tomatoe purée, lemon juice and mix.
Step 4 (Mayonnaise sauce)
In a bowl, combine the egg yolk (at room temperature) with mustard, vinegar, salt and pepper.
Then, whisk vigourously and constantly with an electric blender, adding the oil in a slow, steady stream. When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
Step 5
Add 4 tablespoons of Mayonnaise sauce and mix again. Add some salt and pepper if needed. Cover with a clingfilm and place in the refrigerator 1 hour before serving.
Step 6
Serve immediately, with some bread. It is fantastic for a snack or as an appetizer.
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