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Oriane's tuna rillettes
20 min.
Easy
3.85 €
200 g
4 Ingredients
1 tin tuna in oil
1 tin cream cheese
1 bunch 
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 1 min.
Stage 4 - ⌛ 10 min.
- For 200 g : 3.85 €
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Cream cheese
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Chives
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Tuna in oil
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Pepper
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Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)