Ingredients
Check off ingredients as you go
Makes about 20 bites or 1 jar
- 200 g (7 oz) canned tuna in water (200 g drained)
- 150 g (5 oz) cream cheese (St Môret in France, 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 scallion)
- 3-4 stems chives, finely snipped
- 1 tsp chopped parsley (or dill)
- 1 level tsp chopped tarragon
- 1 Tbsp chopped capers
- 1 Tbsp chopped cornichons (small pickles)
- Salt, pepper
- 2 endives (Belgian endive / chicory)
In a small bowl, put the mustard and flake the tuna with a fork. Finely mince the shallot, add it to the tuna, then squeeze in the lemon juice, add the teaspoon of oil, season with salt and pepper, and add the herbs (chives, tarragon, parsley). Add the cream cheese and mix everything well. Add another grind of pepper.
Wash the endives and pull off each leaf, then fill each one with tuna rillettes.
Serve chilled with a good baguette, lightly toasted, for die-hard toast fans, or even with homemade blinis.
Variations
- For an even lighter version, you can replace the cream cheese with a thick yogurt such as Greek yogurt.
- These rillettes can be made the day before and covered with plastic wrap; all you’ll have to do is spoon them into the endive leaves at the last minute, 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 a French-Hebrew glossary of fish so you can find your way around and discover all the options available to you !