Rillettes of tuna
Special recipe with Blanche de Silly
French cuisine / Season : throughout the year
Category : Fish, Starter
10cl Blanche de Silly
1 tin of organic tuna (140 g after draining)
3 tablespoons fresh cream cheese with herbs
2 hard-boiled eggs
1 bunch of parsley
2 teaspoons of hazelnut oil
pepper and salt
1 / Peel the hard-boiled eggs and crush them with a fork.
2 / Clean the shallots and chop finely. Do the same with the parsley.
3 / Drain the tuna and separate the flakes with a fork.
4 / Fold the tuna into the hard-boiled eggs, shallots and parsley mixture. Season with pepper and salt. Mix in the fresh cream cheese, Blanche de Silly and hazelnut oil.
5 / Arrange on a dish and serve with a crispy green salad and a few slices of ripe tomato.