Sunday, 12 May 2013

TUNA RILLETTES WITH PIMENT D'ESPELETTE






200g of tuna in sunflower oil – 2 Boursin cheese – half the juice of a lemon – 1 tsp of piment d’Espelette (or Cayenne pepper).

Combine all the ingredients together.
Set aside in the fridge.
Serve as a dip with gressins, bread, crisps…

No comments:

Post a Comment