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…
Sunday, May 12, 2013
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