Tuna Rillettes
Updated Dec. 23, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(5- to 6-ounce) can tuna, preferably oil-packed, drained
- 2tablespoons butter, softened
- 2tablespoons crème fraîche, sour cream or Greek yogurt
- 1tablespoon minced shallots or scallions
- 2teaspoons chopped dill, cilantro, mint or parsley, plus more for serving
- 1teaspoon lemon juice, plus more to taste
- ½teaspoon minced capers or prepared white horseradish
- ½ teaspoon grated lemon zest
- Salt and freshly ground black pepper
- Sliced pumpernickel or rye bread, cucumbers, celery, endive and olives, for serving
Nutritional analysis per serving (6 servings)
73 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients (except accompaniments) in a blender or the bowl of a food processor. Pulse, scraping down the sides once or twice, until the mixture comes together into a chunky paste. Taste, and add more salt and lemon juice as needed.
- Step 2
Transfer to a ramekin or bowl, cover and chill for at least 1 hour (and up to 3 days) to let the flavors settle. Serve topped with herbs and with your choice of accompaniment.
Private Notes
Comments
OK, I had never heard of tuna rillettes, and at first glance it did not look appetizing (butter in my tuna?). I didn't have dill or capers so I substituted finely diced dill pickle and used sour cream. For the tuna I used Genova yellowfin in olive oil. I spread it on dark rye that I cut into small triangles. Friggin delicious and I felt so fancy! Tuna rillettes is now part of my life. Thank you Melissa.
Perfect timing to have this new Melissa Clark recipe published (12/23) to make today to use for Christmas Eve "veg and fishes only" dinner tomorrow to continue in my husband's family tradition. This is finger-snap easy to make, very good tasted as it was being made and I know it will be even better with an day's rest in the fridge before serving it. Cook's Note: I used Oregon's Choice Albacore, my fav for quality, in 7 oz can size w/a splash of EVOO added.
Pam - You ask if cooked salmon could be used in place of canned tuna. Probably. But if you search Salmon Spread on NYT Cooking you'll find several recipes for salmon spread, including two for Salmon Rillette, a simpler one from Martha Rose Shulman and a more complicated one from Dorie Greenspan.
Okay, but nothing special. The best part is the butter which gives it a nice spreading consistency. I might try it with diced pickles as one reviewer mentioned.
Melissa Clark is the BEST! All her recipes are thoughtful, flavorful and so well tested IMHO. This one is not exception!
I live in western Washington and can my own albacore every year so I am always looking for interesting recipes to utilize my tuna cache. This is going onto the list. The Sous Chef salad on this site is another keeper- tuna cacio e pepe, not so much; maybe just me.