Tuna rillettes

Tuna rillettes

For 4 people you will need:

270 g of tuna steak
1 shallot (I usually use a banana shallot as they are quite big  but you can use any type. If you are using small ones though you might need 2 of them)
3 wedges of pepper (I like having 1 red, 1 yellow and 1 green to give a bit of colour and make it look fresh and summery but obviously you can just use the one pepper)
2 tbsp of mayonnaise
1 tbsp of white wine vinegar
1 tbsp of lemon juice
11/2 tbsp of sunflower oil
1 tsp of caster sugar

Preparation:

If you are using fresh tuna, you will need to steam it first.
There are two options: either you have a pressure cooker and you can just cook it in there for 5 min
or you have a stimmer (pan you can put a colender in with a lid on top...got to get creative when you haven't got all the gadgets!) and you can steam your fish this way. Make sure the fish is cooked all the way through.
If you're using the second method I recommend you turn the fish half way through the process, otherwise by the time it is cooked on both sides it will end up being as tough as a sole!

Once cooked, set the tuna aside to cool, then shred with a fork to get small flakes.

If you are using tinned tuna, I would recommend you use the one in brine water. Just make sure you drain the tuna thoroughly before using for the rillettes, otherwise you might end up with a very liquid dressing and it won't really form a spread.

Chop your shallot and peppers into little cubes and mix with the tuna flakes.

Now for the dressing:
mix together the oil, vinegar, lemon juice and mayo before sprinkeling with sugar salt and pepper.
Pour the seasoning onto your tuna and give it a good mix!

Now all you have to do is toast some bread and dig in!