Tuna Rillettes

Tuna rillettes are thick, juicy and easy to serve in lettuce leaves or with vegetable slices. Passata and lemon brighten the flavor, while mayonnaise binds the texture.

Drain tuna (185 g) and place it in a bowl. Finely chop bell pepper (40 g), celery (30 g), red onion (15 g) and dill (5 g).

Add the vegetables, mayonnaise (30 g), mustard (5 g), passata (60 g), lemon (10 g) and black pepper (1 g) to the tuna. Mash with a fork until spreadable, then transfer to a jar.