Tuna Rillette Verde

1. 1

   Mash all ingredients together in a bowl with a fork until incorporated but still retaining some texture. You may need to season more if depending on how salty your tuna and pesto are.

2. 2

   Spoon into small ramekins, cover with plastic wrap and chill for an hour before serving with baguette or crackers. The oil will separate and gather at the top, which will help keep it fresh for up to two days. To be honest, though, if it's just for myself, I'll eat it right out of the mixing bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.