One of the bigger challenges with this week’s recipe was to come up with the right tuna to use. It’s suggested that light vs. albacore tuna is the better choice, and of course, it’s supposed to be in oil. I ended up with a few choices:
I thought that it would be fun too, to get to use the French Four Spice that I’d recently tried. The recipe also calls for curry powder in addition to the tuna, shallot and crème fraîche. I ended up using the wild skipjack, despite the fact that I really only like albacore.
Everything is whirled together in a mini processor to make a nice paste. I did add a bit more of the crème fraîche to make it a little softer.
I served mine with some pita chips, cornichons and red bell pepper for a light dinner
It was ok. But that’s about as far as I can go with it. I still didn’t love that type of tuna. And it was still a little dry for me. I do love tuna salad, usually made with shredded carrots, celery and onion – sometimes with dill and capers, or even with sweet or bread and butter pickles. I like adding enough vegetables to almost make it half and half tuna and veggies, it adds such great crunch and flavor.
I probably won’t make this again. There are other things I like so much better, but it was fun to try the rillettes again – maybe with the salmon, it will be third time’s a charm!