Tuna & Sweetcorn Rillettes | What Dad Cooked

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 and pepper
• 2 x 200ml preserving jars, sterilised in boiling water.
• Baguette, cornichons and lemon to serve