Tuna Rillettes on Bruschetta
Ingredients (12 to 15 bites):
For the tuna rillettes:
1 can of tuna in water (140 g drained)
100 g cream cheese (like St Môret, Philadelphia, or ricotta)
1 tsp mild mustard (or stronger if preferred)
Juice of ½ lemon
1 tbsp olive oil
1 tbsp capers (optional)
1 tbsp fresh chives or parsley, chopped
Salt and freshly ground black pepper
For the bruschetta:
1 baguette or rustic bread
1 garlic clove
2 tbsp olive oil
Preparation:
Make the tuna rillettes: Drain the tuna well and mash it with a fork in a bowl. Add cream cheese, mustard, lemon juice, olive oil, capers (if using), herbs, salt, and pepper. Mix until smooth and refrigerate.
Prepare the bruschetta: Slice the baguette into 1 cm slices and brush lightly with olive oil. Toast in the oven at 200°C or in a skillet until golden and crispy. Rub each slice lightly with the garlic clove.
Assemble: Spread a spoonful of tuna rillettes on each bruschetta. Garnish with fresh herbs, a slice of black olive, or a drizzle of olive oil.
Variations:
Add lemon zest for extra freshness.
Replace cream cheese with Greek yogurt for a lighter version.
Add diced pickles or shallots for crunch.
A perfect bite for gatherings tag someone who loves appetizers like this or share it with your family to try at home!