Tuna Rillette

First of all we'll review what is a rillette? Rillettes are 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 Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough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 and sometimes with fish such as anchovies, tuna or salmon.

I chose tuna and followed Dori Greenspan's Around My French Table recipe. Delicious spread on a few slices of baguette. This is a few easy recipe. Open canned tuna, drain, add to food processor with some sliced shallots, a little heavy cream and some curry powder. A few seconds to mix it all together and into the fridge. A couple of hours later, a pinch of salt and pepper, a squeeze of lime juice and ready to serve! This mixture would also be delicious on celery sticks or stuffed into small cherry tomatoes.

Here's my adaptation of her recipe:

2 - 6 oz. cans tuna, drained (packed in oil, not water)

2 - 3 T. heavy cream

1 shallot, peeled and thinly sliced

1/2 t. curry powder

salt and pepper to taste

squeeze of lime

Puree' in small food processor until smooth. Refrigerate until ready to serve.