• Fast
• Make-Ahead

Ingredients

1. 3/4 pound fatty tuna belly
2. 1/2 cup finely chopped cilantro
3. 1/2 cup finely chopped scallions
4. 4 tablespoons unsalted butter, softened
5. 10 brined green peppercorns, drained and finely chopped
6. 1/2 tablespoon fresh lemon juice
7. 1/2 teaspoon cayenne pepper
8. 1/2 cup heavy cream
9. Salt
10. Crackers or toasts, for serving

Directions

1. Fit a medium pot with a steamer insert. Add 1 inch of water to the pot and bring it to a boil. Add the tuna and steam until cooked through, about 8 minutes. Let cool. Flake the tuna into a medium bowl; don't remove the fat. Gently stir in the cilantro, scallions, butter, green peppercorns, lemon juice and cayenne. 
2. In a small bowl, beat the cream until stiff. Fold the cream into the tuna and season with salt. Transfer to a crock and serve at room temperature or slightly chilled with crackers. 

Make Ahead

The tuna rillettes can be refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before serving.