Tuna and Avocado Rillettes

Ingredients

• 100 g Canned natural tuna (drained)
• 1 piece Avocado (ripe, flesh scooped with a spoon)
• 200 g Fresh cheese (St Môret type) (creamy)
• 0.5 piece Lime (juice only)
• 0.5 bunch Chives (washed, dried and finely chopped)
• to taste Salt (pinch)
• to taste Ground black pepper (a few turns of the grinder)

Instructions

1. Squeeze the lime

   Cut the lime in half and squeeze the juice using a citrus press. Set aside the juice.

   Time: PT3M

2. Prepare the avocado

   Cut the avocado lengthwise, remove the pit and scoop the flesh with a tablespoon. Transfer the flesh to the mixing bowl.

   Time: PT4M

3. Mix avocado and tuna

   Pour the lime juice over the avocado, add the drained tuna, then mash everything with a fork until you achieve a homogeneous texture with a few chunks.

   Time: PT3M

4. Incorporate the fresh cheese

   Add the fresh cheese to the mixture and stir briefly.

   Time: PT2M

5. Season

   Season lightly with salt and add a few turns of ground black pepper to taste.

   Time: PT1M

6. Add the chives

   Finely chop the chives, add them to the mixture and stir one final time.

   Time: PT2M

7. Chill

   Transfer the preparation to a container, cover with cling film in direct contact with the surface and refrigerate for at least 2 hours.

   Time: PT2M

   Temperature: 4°C

8. Serve

   Remove the rillettes from the refrigerator, serve with breadsticks, crackers or toasted bread.

   Time: PT1M

Nutrition Facts

Calories

160

Protein

9 g

Carbohydrates

4 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Canned natural tuna: cooked fresh tuna, smoked salmon
• Instead of Avocado: avocado puree, hummus
• Instead of Fresh cheese (St Môret type): fresh cheese, cream cheese
• Instead of Lime: lemon juice
• Instead of Chives: flat-leaf parsley, dried chives

Equipment Needed

• Mixing bowl
• Fork
• Chef's knife
• Cutting board
• Tablespoon
• Manual citrus press
• Cling film

Critical Steps — Do Not Skip

• Squeeze the lime to obtain fresh juice to prevent avocado oxidation
• Add the lime juice immediately onto the cut avocado
• Cover the rillettes with cling film and refrigerate for at least 2 hours to develop the flavors

Chef Tips from the Video

• Use tuna packed in olive oil for extra richness.
• Add a pinch of Espelette pepper for a spicy touch.
• Serve with toasted whole‑grain bread for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, covered with film, for up to 2 days.

Freezer: Not recommended; the texture would degrade.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the rillettes the day before and keep refrigerated.
• Keep the lime juice separate if preparing ahead to prevent oxidation.