Tuna Rillettes Recipes

TUNA RILLETTES

Tuna Rillettes image

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 Ripert originally made it with Gold's Deli Mustard.

Provided by Pete Wells

Categories easy, quick, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 6-ounce cans or one 12-ounce can albacore tuna packed in water, squeezed to remove excess moisture
1 tablespoon minced red onion, more for garnish
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil, more for garnish
Fine sea salt and freshly ground black pepper
Crackers or Melba toast

Steps:

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.
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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 297 milligrams, Sugar 0 grams, TransFat 0 grams

TUNA RILLETTES

TUNA RILLETTES image

Categories Fish Brunch No-Cook Cocktail Party Picnic Lunch Buffet Summer

Yield ? ?

Number Of Ingredients 5

Ingredients

Tuna, canned or cooked fresh (or smoked whitefish or trout)
shallots, finley chopped
butter, softened
salt and pepper to taste
cognac, splash - if desired

Steps:

1. mash tuna with a fork to uniformly shred. 2. Stir in shallots and butter. 3. Serve: in ramekin with spreader or make baguettes ahead of time (face to face for transit)

MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES

Mini Peppers Stuffed With Tuna and Olive Rillettes image

A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week's fish rillettes recipes, I urge you to use a fork for the tuna. You don't want this to be a purée.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, dips and spreads

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 pound mini bell peppers (usually 2 bags)
2 ounces / about 1/3 cup imported black olives, pitted
1 plump garlic clove, peeled, green shoot removed
1 tablespoon capers, rinsed
1 can olive oil-packed tuna, drained
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt
2 to 3 teaspoons fresh lemon juice (more to taste)
1 teaspoon finely chopped fresh rosemary
1 teaspoon thyme leaves, chopped

Steps:

Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams

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