For
2 persons
Préparation
40 minutes
Cooking
none
- 1 tin of Groix & Nature white Germon tuna fillets
- 100 g of cream cheese
- 1 tablespoon fresh cream
- 1 tablespoon lemon juice
- 1 tablespoon wholegrain mustard
- 1 tablespoon olive oil
- 1-2 sprigs chopped chives
- 1 small shallot, finely chopped
- Salt and freshly ground pepper
Variation: For an exotic touch, try replacing the chives with coriander and add a pinch of Espelette pepper.
- Drain the tuna and crumble into a bowl.
- Add the cream cheese, fresh cream and wholegrain mustard. Add lemon juice and olive oil. Mix well until smooth.
- Add the chopped shallot and chopped chives. Season to taste with salt and pepper. Taste and adjust seasoning if necessary.
- For the flavors to blend perfectly, let the fish rillette rest in the refrigerator for at least 30 minutes before serving.
