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Tuna rillettes with coconut cream

An original and quick recipe to prepare, to enjoy with crackers or on toast. Ideal for a successful summer aperitif!


  • 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.

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