TUNA RILLETTES

Tuna Rillettes image

The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store. This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen. It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr. Ripert originally made it with Gold's Deli Mustard.

Provided by Pete Wells

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 6-ounce cans or one 12-ounce can albacore tuna packed in water, squeezed to remove excess moisture
1 tablespoon minced red onion, more for garnish
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil, more for garnish
Fine sea salt and freshly ground black pepper
Crackers or Melba toast

Steps:

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.
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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 297 milligrams, Sugar 0 grams, TransFat 0 grams