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Tuna rillette with curry

updated

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Ingredients for 4 servings:

  • 200 g tuna, natural, from the can
  • 3 tbsp mayonnaise
  • 2 tsp, heaped capers
  • ½ cup coriander leaves
  • 1 tsp curry paste, yellow

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

for an aperitif

Drain the tuna and mash it with a fork. Blend the tuna with mayonnaise, capers, coriander, and curry paste to form a coarse paste. Refrigerate the paste in a sealed jar for at least 12 hours. Serve the rillettes with grilled bread or toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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