Tuna rillettes are a thing of beauty that can be made from ingredients usually found at home. 

Tuna rillettes is a fishy take on a long-loved French Classique of my childhood. It’s easy to make and delicious in the summer with some crudités to help you spoon the delicious fish pâté out. You could also use some tortillas chips and share it at apéro time. 

Although I made tuna rillettes, you could make this with any poached fish like salmon, trout, cod, sardines. Tinned fish is easiest and we always have some at home so this is perfect when you have seconds to whip something tasty up. 

This tuna rillettes recipe makes enough for 4 people as a snack. 



  • 2 tins of tuna
  • 1 heaped tablespoon of ricotta (or cottage cheese/ quark/ cream cheese/ Philadelphia)
  • 1 heaped tablespoon of mayonnaise
  • 1/2 teaspoon of  Korean chili powder or something like paprika (nothing too hot)
  • half a small red onion
  • sea salt flakes
  • a few drops of lemon juice


  • Dice the onion finely and mix everything together in a bowl. If you are using tinned fish make sure you drain it first. If you are using fresh fish poach it and let it cool before flaking it. 
  • Check the seasoning and adjust with the sea salt flakes. I kept the chili flakes as a garnish for the photo but I then mixed it in. 
  • Serve with sliced peppers, radishes, cucumber, carrots, and celery sticks. 


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