250g tuna in brine
2 tablespoons thick crème fraîche
The juice of half a lemon
1 tablespoon chives
1 teaspoon mustard
5g Y.K. Sencha 'Uraka' green tea
Strain the tuna and crumble it in a small bowl. Add the petits-suisses, crème fraîche, lemon juice, chives and mustard to the tuna. Reduce the size of the tea leaves using a mincer or a pestle. Add the Japanese green tea to the mix, season the whole with some salt and pepper and mix well. Put the rillettes inside small airtight jars and put them in the fridge for at least 1 hour, until the tasting! Bon appétit!