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French · Starter · 10 min

Tuna Rillettes on Bread

A creamy spread of tuna and cream cheese with plenty of chives, ready in ten minutes.

As of: 11 October 2026

Tuna Rillettes on Bread

Ingredients

servings
  • 300 gcanned tuna in brine or water (well drained)
  • 300 gplain cream cheese
  • 1 bunchchives (finely snipped)
  • —salt
  • —pepper
  • 1baguette (sliced, or bread rolls)
Time
10 min active · 10 min total
Difficulty
easy

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Preparation

  1. Drain the tuna well and flake it finely with a fork in a large bowl.
  2. Add the cream cheese and most of the chives and mix thoroughly until smooth and even.
  3. Season with salt and pepper, salting cautiously as the tuna is already well seasoned.
  4. Slice the baguette, spread the rillettes on top and sprinkle with the remaining chives.

Drink with it

  • White wine · excellent match

    Muscadet sur Lie or Loire Sauvignon Blanc, chilled

    Crisp acidity and a salty edge cut through the cream cheese and tuna, and the chives find their green counterpart in the Sauvignon.

    Which wine pairs with food? A simple approach to choosing ↗

  • Sparkling wine · excellent match

    Crémant or Champagne, brut

    Bubbles and acidity clear the creamy spread from the palate, and the yeasty note suits the bread.

    Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

  • Rosé · good match

    Dry Provence rosé, well chilled

    Fresh acidity and light fruit accompany the mild fish as an aperitif.

  • London dry gin · good match

    London Dry gin served as a gin and tonic with plenty of ice

    Juniper and citrus lift the mild fish, while the fizz and the bitterness of the tonic cut through the cream cheese.

    London Dry Gin: does it have to come from London? ↗

With the same drinks

This pairs well too.

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    Mildly cured salmon with plenty of dill, sliced wafer-thin and served with a mustard and cream sauce on rye bread.

    To the recipe ↗

  • Salmon and Spinach Quiche

    Almond shortcrust pastry filled with seasoned spinach, juicy cubes of salmon and a custard of soured cream, egg and herbs, topped with toasted pine nuts.

    To the recipe ↗

  • Salmon and Spinach Roulade

    Cold sponge roulade of spinach and egg, filled with herb cream cheese and smoked salmon, sliced as a starter.

    To the recipe ↗

  • Salmon Tartare with Avocado

    Finely diced raw salmon with creamy avocado, spring onion, coriander, chilli and plenty of lime, served cold.

    To the recipe ↗

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