Recipes Spicy Tuna Rillettes Be the first to rate & review! 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.Plus: More Appetizer Recipes and Tips By Pascal Rigo Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: Makes 2 1/2 cups Ingredients 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 Salt Crackers or toasts, for serving Directions 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. Make Ahead The tuna rillettes can be refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before serving. Suggested Pairing This spicy dish finds its match in a broad-flavored California Chardonnay. Rate it Print