Cuban Black Beans
Pete Wells, Eduardo Machado, Michael Domitrovich
1646 ratings with an average rating of 5 out of 5 stars
1,646
45 minutes
Tuna Rillettes
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 26-ounce cans or one 12-ounce can albacore tuna packed in water, squeezed to remove excess moisture
- 1tablespoon minced red onion, more for garnish
- 2tablespoons Dijon mustard
- ¼cup extra virgin olive oil, more for garnish
- Fine sea salt and freshly ground black pepper
- Crackers or Melba toast
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
202 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 301 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.
Powered byPreparation
- Step 1
Place tuna in a medium mixing bowl and break up with a fork. Add onion and mustard, and mix until tuna is broken into fine pieces.
- Step 2
Add oil and mix with a fork into a paste. Season to taste with salt and pepper, and mix again. Transfer to a serving bowl, sprinkle with more black pepper and chopped onion, and drizzle with oil. Serve spread with crackers or Melba toast.
Private Notes
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Cooking Notes
Manuel
Perhaps someone more astute than me can explain--why buy water-packed tuna and squeeze out the water, only to add olive oil, when olive oil-packed tuna is available?
N FLA Patti
This calls to mind a wonderful Tuna Spread with Capers from Marcella's Italian Kitchen. Different flavor profile, but equally elegant. She blends drained canned tuna, capers and unsalted butter, though I often add some fresh lemon juice to mine. Super simple and a great resource to have stashed in the fridge for drop-in guests or a picnic-style dinner or appetizer.
Marc
This wasn't bad, but if you're looking for the creamy texture of a slow cooked, fatty meat like a real rillette you'll be disappointed. Just call it "tuna-mustard salad" and enjoy.
We pulsed it in a Vitamix to get the smooth texture shown in the picture.
Rob
Shallots work well, too!
gjones
I use shallots instead of the red onion and stone ground dijon mustard, with olive oil packed tuna, this is a favorite in my family and at every party I have taken it to. I have experimented with adding some finely chopped capers, which can take place of some of the salt.
TheDailyDutchess
One can of tuna in sunfloweroil almost drained
1 tbs Dijon
1 finely minced chalotte
Black pepper freshly milled
Maldon seasalt
Perfect
Jane
This was great. After processing tossed in a few finely chopped (soaked, drained) salt-packed capers. Really great!
Carol
I added chopped fresh parsley and a bit of chopped celery. Left off the oil and added a healthy sprinkling of Penzey's Foxpoint. Delicious.
Maureen McGuire
I recently found I have to eliminate onions, leeks and garlic from my diet. For this recipe and going forward any ideas of what I can substitute for the red onion here? The dish reads wonderfully and I would like to try it.
Emily
Not the same flavor at all, but I have found I can substitute celery for white onion. It’s a suitable substitute for my own palate.
Manuel
Perhaps someone more astute than me can explain--why buy water-packed tuna and squeeze out the water, only to add olive oil, when olive oil-packed tuna is available?
T.Ciccia
That's hilarious. Never thought of that before. Will never buy water packed tuna again!!
hm
The oil in the can isn't the same quality or taste as an extra virgin olive oil.
gjones
I use shallots instead of the red onion and stone ground dijon mustard, with olive oil packed tuna, this is a favorite in my family and at every party I have taken it to. I have experimented with adding some finely chopped capers, which can take place of some of the salt.
TheDailyDutchess
One can of tuna in sunfloweroil almost drained
1 tbs Dijon
1 finely minced chalotte
Black pepper freshly milled
Maldon seasalt
Perfect
Rob
Shallots work well, too!
Marc
This wasn't bad, but if you're looking for the creamy texture of a slow cooked, fatty meat like a real rillette you'll be disappointed. Just call it "tuna-mustard salad" and enjoy.
We pulsed it in a Vitamix to get the smooth texture shown in the picture.
N FLA Patti
This calls to mind a wonderful Tuna Spread with Capers from Marcella's Italian Kitchen. Different flavor profile, but equally elegant. She blends drained canned tuna, capers and unsalted butter, though I often add some fresh lemon juice to mine. Super simple and a great resource to have stashed in the fridge for drop-in guests or a picnic-style dinner or appetizer.
Private notes are only visible to you.
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