Tuna Dill Rillette
Tuna Dill Rillette is the perfect dish to serve as an appetizer. It is the most delicious pre-dinner indulgence. Another recipe from Top Chef Canada Winner and friend, Chef Rene Rodriguez.
Now let’s assemble our ingredients before we begin!
Tuna Dill Rillette Ingredients :
Serves 41 lb ahi tuna, cut into 1- inch cubes
2 cups, plus 4 teaspoons extra virgin olive oil
2 teaspoon Dijon mustard
2 teaspoons shallots, minced
2 tablespoons mayonnaise
1 hard boiled egg, chopped
Juice of 1 lemon
2 teaspoons Maldon salt, plus extra for garnish
1 bunch fresh dill, chopped
8 thick slices of fresh baguette, lightly toasted
- Place the tuna and 2 cups olive oil together in a pot.
- Gently heat, until it just begins to bubble, and the tuna starts to cook.
- Continue cooking at this heat for 5 to 7 minutes.
- Remove from heat and let rest for 5 minutes.
- Transfer the tuna to a bowl.
- Add 4 teaspoons of extra virgin olive oil.
- Add mustard, shallot, mayonnaise, egg, lemon juice, salt, and dill.
- Work with the fork until the texture forms a coarse pate.
- Spoon the Tuna Rillette on to the fresh baguette.
- Sprinkle with extra Maldon salt. Serve.
What does rillette mean?
Think of rillette as something slow cooked. In this case, the ahi tuna is low cooked in our delicious olive oil. This cooking method allows the fish to absorb the sublime flavour.
Can I make Tuna Rillette ahead of time?
Yes! This dish can be tightly wrapped, with plastic over the surface, and refrigerated for up to 3 days.
Which wine should I serve with Tuna Dill Rillette?
Chef Rene suggests a glass of Spanish Albariño. This white wine grape grows in Galicia, North West Spain. The wine is light and refreshing.
Albariño pairs beautifully with the chef’s Tuna Dill Rillette, above, as well as other fish dishes, shellfish, and poultry.
Looking for another starter recipe to try? How about Lemon Poached Prawns