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tuna rillettes

Tuna Rillettes

Recipe by Belgian renowned chef Nicole Darchambeau. A classic Tuna rillettes (FR: Rillettes au thon) to be served with LOKA Witbier/Blanche between 4 to 7° C

Season:Winter, Fall, Spring, Summer



  • 100ml of LOKA Witbier/Blanche
  • 1 can of tuna in brine (140gms drained)
  • 3 tablespoons of cottage cheese with fine herbs
  • 2 hard-boiled eggs
  • 2 shallots
  • 1 bunch of parsley
  • 2 teaspoons of hazelnut oil
  • salt and pepper


  • Step 1: Scale the hard-boiled eggs, mash with a fork.
  • Step 2: Peel and mince the shallots. Chop the parsley.
  • Step 3: Drain the tuna and crumble with a fork.
  • Step 4: Mix tuna, hard-boiled eggs, shallots and parsley. Add salt and pepper. Add cottage cheese, LOKA Witbier/Blanche and hazelnut oil.
  • Step 5: Plate it on a serving dish. Serve with a crunchy green salad and a few slices of ripe tomatoes.

Bon appétit!