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

Serves:4

Ingredients:

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

Procedure:

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!