Rillettes is a traditional spread made from meat, poultry or fish that has been slowly cooked with fat, then pulverized and packed into a crock or ramekin. This is a twist on that classic. Pascal Rigo likes to drizzle it with pepper-infused olive oil just before serving.
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3/4 pound fatty tuna belly
1/2 cup finely chopped cilantro
1/2 cup finely chopped scallions
4 tablespoons unsalted butter, softened
10 brined green peppercorns, drained and finely chopped
1/2 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 cup heavy cream
Crackers or toasts, for serving
How to Make It
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.
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.
The tuna rillettes can be refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before serving.
This spicy dish finds its match in a broad-flavored California Chardonnay.
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