Rillettes de thon is a French tuna-based dip commonly served in summer on toast or with veggies as an appetizer. It traditionally calls for canned tuna blended with some cream cheese and chives but I find that the addition of capers and lemon zest bring your taste buds to a much higher place. And like a lot of my summer appetizer recipes, it isn’t labor-intensive at all.
Ingredients
- 1 can of high-quality tuna (go for the nice stuff, it does make a difference)
- 3/4 cup of cream cheese (the French use a brand called Saint-Moret, but Philadelphia works great – in Dubai, I used to use Pinar’s labaneh, it is lighter than cream cheese and has a similar taste)
- 1 tbsp chives
- 1 tbsp chervil or flat parsley
- zest of half an organic lemon
- 2 drops of organic lemon essential oil (optional)
- 1 tbsp of lemon juice
- 1-2 tbsp capers, chopped
- 2 tbsp olive oil
- salt, pepper
Instructions
- In a bowl, mash the tuna with the cream cheese with a fork (don’t use a blender)
- Add all the other ingredients, mixing after each addition
- Chill for an hour before serving
