Tuna rillettes with seaweed

By Tif' - Blog "Num num, birdy"

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.7/5 (133 Votes)

1 Picture

Ingredients

- 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

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

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.