Tuna Rillette Verde

Name: Tuna Rillette Verde
Ingredients: 1 large ripe Hass avocado; 225 grams chunk tuna in olive oil; 1/4 cup basil pesto, home made is best; 1 lime, juice only

4 ingredients

2 steps

Ingredients

1 large ripe Hass avocado
225 grams chunk tuna in olive oil
1/4 cup basil pesto, home made is best
1 lime, juice only

Directions

1

Mash all ingredients together in a bowl with a fork until incorporated but still retaining some texture. You may need to season more if depending on how salty your tuna and pesto are.
2

Spoon into small ramekins, cover with plastic wrap and chill for an hour before serving with baguette or crackers. The oil will separate and gather at the top, which will help keep it fresh for up to two days. To be honest, though, if it's just for myself, I'll eat it right out of the mixing bowl.