Tuna rillettes with coconut cream

Ingredients

• About 400 g canned tuna in salt water.
• 25 cl of coconut cream
• Juice of one lemon
• ½ clove of garlic, finely chopped
• A few drops of Tabasco
• 1 teaspoon of chopped parsley
• Salt and pepper

Preparation of the tuna rillettes with coconut cream

1. In a container, crumble the tuna with a fork
2. Mix the tuna with the coconut cream, lemon juice, garlic, tabasco and parsley. Add salt and pepper to taste.
3. Mash with a fork until you get the texture of rillettes.
4. Pour the mixture into a bowl. Place in a cool place for 1 hour before serving.
5. Enjoy chilled, spread on toast.

# Tips : With the coconut cream, this rillettes recipe is perfect for people who are lactose intolerant.