Oriane's tuna rillettes


Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
209 K 4.0/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 200 g, you will need:
  • 1 tuna in oil 1 tin tuna in oil
  • 2 cream cheese 1 tin cream cheese
  • 3 chives 1 bunch chives
  • 4 pepper pepper
  • Total weight: 210 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 3 min.
Oriane's tuna rillettes  : Stage 1
In a bowl, put 1 tin tuna in oil and 1 tin cream cheese.

Stage 2 - ⌛ 3 min.
Oriane's tuna rillettes  : Stage 2
Add 1 bunch chives finely cut with scissors. Mix well with a fork.

Stage 3 - ⌛ 1 min.
Oriane's tuna rillettes  : Stage 3
Add pepper to your taste.

Stage 4 - ⌛ 10 min.
Oriane's tuna rillettes  : Stage 4
Spread on thin slices of baguette, toasted if possible, and serve. Enjoy your meal!
Keeping: Several days in the fridge, covered by a plastic film.
Source: Oriane of course.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %3 RDI=0 %20 RDI=3 %370 RDI=20 %1,540 RDI: 20 %
Per 100 g20 RDI=8 %1 RDI=0 %9 RDI=1 %180 RDI=9 %730 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, milk
How much will it cost?
  • For 200 g : 3.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011341 K 14 40 min.
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.
May 28th 2012338 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011301 K4.7 55 min.
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015261 K4.3 2 hours 20 min.
Soft fruits in sabayon
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.
February 21th 2011278 K3.9 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page