Tuna Rillettes Recipe

Drain the tuna. Mash it and mix it with the cream cheese. Add a drizzle of olive oil. Finely chop the shallots and a good handful of tarragon leaves. Add them to the mixture, season with salt and pepper. Refrigerate for a good 2 hours, covered with plastic wrap. Serve on small blinis or small slices of toasted country bread.