Tuna Rillettes with Egg
Tuna and eggs provide complete protein, selenium, and choline, while mayonnaise makes the rillettes dense and creamy. Turmeric, garlic, and wine vinegar add warm spice and a light tang. After two hours of chilling, the mixture is easy to spread or spoon onto a plate.
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2 kg
Servings: 6 (1 serving ≈ 106 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil eggs (200 g) hard in salted boiling water for 10 minutes. Transfer them to cold water and cool them completely.
Finely chop garlic (10 g), drain tuna (350 g), and flake it with a fork. Peel the eggs and chop them finely.
Mix mayonnaise (45 g), turmeric (1.5 g), wine vinegar (30 g), garlic, salt (to taste), and black pepper (to taste). Add the tuna and eggs and stir with a spoon.
Chill the rillettes in the refrigerator for 2 hours. Add chives (to taste) before serving if desired.
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