Tuna & Sweetcorn Rillettes
Discover dad's innovative Tuna & Sweetcorn Rillettes, a twist on traditional fat-infused sauces. Perfect for gourmet spreads or sandwiches. #WhatDadCooked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Stove
- Colander
- Fine-mesh sieve
- Fork
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Microplane
- Preserving jar
- Plate
Ingredients
- 200g fresh tuna
- 100ml white wine
- 1 cob of fresh corn (kernels removed) or 160g of corn tinned or frozen kernels
- 2 bay leaves
- 1 clove garlic, peeled and thinly sliced
- Leaves from 1 sprig fresh thyme
- 1 tsp green peppercorns in brine
- 100ml extra virgin olive oil
- 100ml light olive oil
- 100ml unsalted butter
- Juice of half a lemon
- Grated nutmeg
- Salt
- pepper
- 2 x 200ml preserving jars, sterilised in boiling water.
- Baguette, cornichons and lemon to serve
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