Ingredients

Check off ingredients as you go

For about twenty bites or one jar

• 200g canned tuna in water (200g drained)
• 150g (5oz) cream cheese like St Moret (or Symphonia in Israel)
• 1 tsp neutral or olive oil
• 1 tsp mustard
• 1 tbsp lemon juice or sherry vinegar
• 1/2 shallot (or 1 green onion or scallion)
• 3-4 stems of chives, chopped
• 1 tsp chopped parsley (or dill)
• 1 level tsp chopped tarragon
• 1 tbsp minced capers
• 1 tbsp minced pickles
• Salt, pepper
• 2 Belgian endives

If you change the number of serving, consider adjusting cooking times!

1. In a small bowl, add the mustard and crumble the tuna with a fork. Finely mince the shallot, add to the tuna, then squeeze in the lemon juice and add the teaspoon of oil. Season with salt and pepper, add the herbs (chives, tarragon, parsley). Add the cream cheese and mix everything well. Season with pepper again.

2. Wash the endives and remove each leaf that you’ll fill with tuna rillettes.

Serve chilled with a good baguette lightly toasted for toast lovers, or even with homemade blinis.

Variations

• For an even lighter version, you can replace the cream cheese with thick yogurt like Greek yogurt.
• These rillettes can be prepared the day before, covered with plastic wrap. You’ll just need to arrange them in the endives at the last moment, or simply serve them with small toasts.
• You can replace the tuna with sardines, cooked salmon, or mackerel.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!