Groix & Nature White Tuna Rillettes Tapa with Capers on Toasted Sourdough
Groix & Nature White Tuna Rillettes Tapa with Capers on Toasted Sourdough
by Perky214
2 Comments
Perky214
(1) The jar
(2) The meal: Grilled Mahi-Mahi with lemon sauce, duck fat roasted potatoes, broccolini and Tuna Rillette Tapa
(3) Opened jar – a bit oxidized where the air could reach the product, but taste was not affected
(4-6) I decided to add some mayo, parsley, and capers to bump up the flavor a bit.
(7) I served the tapas on slices of toasted sourdough bread with butter – one jar made 2 tapas, with about 1/2 the recipe left over for lunch
(8) The rillette tapa was a nice start to this meal
(9-10) Nutrition and ingredients
———————————————
We have frozen pierogis inbound that must be kept frozen, so time to make room for those in the freezer by eating what we have in there.
Tonight, it’s the mahi-mahi’s turn in the pan, and mahi-mahi deserves an appetizer – and this tin was waiting for me in the pantry.
I originally considered using the langoustine rilletes jar, also from Groix & Nature, but we have college kid in-bound, and so I decided to save it for another day. I think the kids would be more amenable to eating the langoustines than the tuna. They’re not huge fans of canned fish – I don’t know why.
The fish out of the jar has a pleasant texture, not at all like pork paté. The texture is smooth, without being baby-foody. The tuna flavor is light, not fatty, but still unctuous and elevated – the spices in the jar work well with the tuna, but I thought it needed some fat, some acid, and a pop of fresh herbs.
10/10 would buy this jar again. It’s great for a quick tapa to enhance a meal, but would also be a lovely addition to a holiday party platter with crackers or crudite.
69FireChicken
That looks good! I have some different rillettes I’ve been wanting to try so thanks for the inspiration!
2 Comments
(1) The jar
(2) The meal: Grilled Mahi-Mahi with lemon sauce, duck fat roasted potatoes, broccolini and Tuna Rillette Tapa
(3) Opened jar – a bit oxidized where the air could reach the product, but taste was not affected
(4-6) I decided to add some mayo, parsley, and capers to bump up the flavor a bit.
(7) I served the tapas on slices of toasted sourdough bread with butter – one jar made 2 tapas, with about 1/2 the recipe left over for lunch
(8) The rillette tapa was a nice start to this meal
(9-10) Nutrition and ingredients
———————————————
We have frozen pierogis inbound that must be kept frozen, so time to make room for those in the freezer by eating what we have in there.
Tonight, it’s the mahi-mahi’s turn in the pan, and mahi-mahi deserves an appetizer – and this tin was waiting for me in the pantry.
I originally considered using the langoustine rilletes jar, also from Groix & Nature, but we have college kid in-bound, and so I decided to save it for another day. I think the kids would be more amenable to eating the langoustines than the tuna. They’re not huge fans of canned fish – I don’t know why.
The fish out of the jar has a pleasant texture, not at all like pork paté. The texture is smooth, without being baby-foody. The tuna flavor is light, not fatty, but still unctuous and elevated – the spices in the jar work well with the tuna, but I thought it needed some fat, some acid, and a pop of fresh herbs.
10/10 would buy this jar again. It’s great for a quick tapa to enhance a meal, but would also be a lovely addition to a holiday party platter with crackers or crudite.
That looks good! I have some different rillettes I’ve been wanting to try so thanks for the inspiration!