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Tuna rillettes with seaweed


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Rate this recipe 3.8/5 (132 Votes)
Tuna rillettes with seaweed 1 Picture


  • - 1 medium tin of albacore tuna in natural oil
  • - 2 large spoonfuls of Philadelphia cheese spread
  • - 1 teaspoon dried seaweed
  • - A few sprigs of fresh chives
  • - Pepper


Level of difficulty Easy
Cost Budget Friendly


Step 1

Open the tin of tuna. Drain the tuna thoroughly.

In a bowl, coarsely break up the tuna with a fork with a large spoonful of spready cheese (philidelphia), dried seaweed, chives and pepper. Mould the rillettes by putting the mixture back into the empty tuna tin. Cover with cling film and refrigerate for two hours.

Step 2

Serve cold, spread thickly on a slice of fresh country bread with some cucumber slices and a drizzle of lemon juice, nothing more ...

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