Tuna Rillettes

Updated: Dec. 23, 2025

Time Requirements

• Total Time: 20 minutes (5 minutes prep + 15 minutes active blending/refrigeration)

• Prep Time: 5 minutes

• Cook Time: 15 minutes (minimal active cooking)

Ingredients (Serves 4 as an appetizer)

• 1 (5–6-ounce) can tuna, preferably oil-packed, drained (reserve 1 tablespoon of oil for richness if desired)

• 2 tablespoons (28g) unsalted butter, softened to room temperature

• 2 tablespoons (30g) crème fraîche, sour cream, or full-fat Greek yogurt

• 1 tablespoon (8g) minced shallots or 1 tablespoon finely chopped scallions (white/light green parts)

• 2 teaspoons (4g) chopped fresh dill, cilantro, mint, or parsley (plus extra for garnish)

• 1 teaspoon fresh lemon juice (adjust to taste)

• ½ teaspoon (2g) minced capers or ½ teaspoon prepared white horseradish (adjust heat preference)

• ½ teaspoon (2g) grated lemon zest

• Kosher salt and freshly ground black pepper to taste

• Accompaniments: Sliced pumpernickel/rye bread (cut into triangles), cucumber sticks, celery sticks, endive leaves, and olives (for serving)

Preparation Steps

Step 1: Blend to Form the Rillette

In a food processor or stand blender, combine the drained tuna, softened butter, crème fraîche, minced shallots/scallions, chopped herbs, lemon juice, capers/horseradish, lemon zest, and a pinch of salt/pepper. If using oil-packed tuna, add 1 tablespoon of the reserved oil for creaminess. Pulse at low speed for 5–7 seconds, then scrape down the sides with a spatula. Pulse again for 5–10 seconds until the mixture forms a smooth yet slightly chunky paste (visible tuna flecks add texture). Taste and adjust seasoning: add salt, pepper, or lemon juice as needed.

Step 2: Chill for Flavor Development

Transfer the mixture to a small ramekin or airtight container. Cover tightly and refrigerate for at least 1 hour (or up to 3 days) to allow flavors to meld and the texture to firm slightly.

Step 3: Serve

Before serving, stir the mixture gently to loosen if thickened. Garnish with fresh herbs. Arrange accompaniments (toasted bread, veggies) on a platter and serve alongside the rillette for spreading.

Chef’s Notes

• Richness Upgrade: For extra depth, use a 7-ounce can of tuna and add 1–2 tablespoons of extra virgin olive oil (per user feedback).

• Herb Flexibility: Substitute dried herbs (1/3 the quantity of fresh) or use a mix (e.g., dill + mint for brightness).

• Dairy-Free Swap: Replace crème fraîche with coconut yogurt or cashew cream for a plant-based option.

Customer Reviews & Q&A

• Review 1: "Initially skeptical of butter in tuna, but substituting dill pickle for fresh dill and sour cream worked! Served on dark rye triangles—felt fancy and friggin delicious. Now a weekly staple."

• Review 2: "Perfect for Christmas Eve 'fish-only' dinner! Easy to make, even better after chilling. Used Oregon’s Choice Albacore with EVOO splash—paired beautifully with endive."

• Q&A: "Can I use cooked salmon instead of tuna?"

A: Yes! Search "Salmon Rillette" or "Salmon Spread" on NYT Cooking for recipes (e.g., Martha Rose Shulman’s simpler version).

Melissa Clark’s recipes are thoughtfully tested and flavorful—this rillette is no exception!