Tuna Rillettes in Endive ~ New take on a French classic, water-packed tuna mixed with shallots sautéed in butter, parsley, bacon renderings, and cognac and placed in endive leaves. Are you wondering what a rillettes is? Well, think pâté but no liver. It’s meat that is cooked in fat, then made smooth and spread on toast. Clearly, I am going with a loose interpretation of a rillette.
Last fall I had a salmon rillette at a wine dinner hosted at one of my favorite local places. Chef Barney left the salmon in chunks vs making it smooth, so since he’s the professional, I can follow his example and leave my tuna in chunks. Plus it’s so much prettier when left whole.
And prettier is what matters when you’re having a tapas party. I adore tapas. Tiny plates of food…many tiny plates of food. It’s really my heaven. I get a couple of bites of something wonderful and then I get to move onto the next dish.
The great thing about having a tapas dinner party is you don’t have to make the full meal yourself, and you don’t have to make a huge amount of food to feed all the guests. If you and friends are going to get together for a pot luck, and do it up tapas-style. You can’t go wrong with this dish. It’s high in protein, super easy, and quick to put together (not counting the 90 minutes it’s chilling out in the fridge). Bumble Bee® offers responsibly wild caught Albacore that is delicious, versatile, high in protein and absolutely perfect as the main ingredient in any meal. *see their website for full nutritional facts.
Tuna Rillettes in Endive
- 1-12 oz can Bumble Bee® Solid White Albacore in Water; drained completely
- 1-2 tbsp Cognac
- 1 large shallot/2 medium; diced
- 2 tbsp butter
- 1/4 cup bacon renderings
- 1 tbsp parsley
- Salt and pepper to taste
- 2 heads Belgium endive (about 20 leaves)
- Freshly chopped parsley
- Bacon crumbles or pieces
Pour the tuna into a fine wire mesh sieve and allow to thoroughly drain.
Once the tuna has fully drained, add it to a large bowl.
Pour the cognac over the tuna and using a fork, mix it in, breaking up the really large chunks.
Cover and chill for 30 minutes.
Melt butter in a pan over medium heat and sauté the diced shallots until soft, about 5 minutes.
Add the shallots and remaining melted butter to the tuna along with the liquid bacon renderings, parsley, salt and pepper. Mix well, taking care to blend all the ingredients together. Cover and chill for at least one hour.
Remove the endive leaves from the stalk, clean, and trim.
Spoon the tuna rillettes into the individual leaves.
Garnish with the optional ingredients, if desired.
I loved how these Tuna Rillettes in Endive turned out. The cognac can be omitted if you are not comfortable using alcohol, but it truly enhances the flavor of this dish. I used Bumble Bee® Solid White Albacore Tuna for its firm texture, light color, and fresh taste. I wanted the chunks of meat to stand out. To learn more about to learn more about Bumble Bee® Solid White Albacore Tuna, check out their “Only Bumble Bee® Albacore Will Do” page.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.