A delicious French dish, straight from New Caledonia.
Poach the tuna in salted water for ten minutes
Drain and crumble by fork or by hand
Add mayonnaise, sour cream, lemon juice, salt and pepper to create rillettes
Fill the glasses, alternate rillettes, minced zucchini, tomatoes, pesto and oil
Recipe provided by Thierry Boudry of L’Atelier Cuisine
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