Tuna rillettes

Take 135 grams of drained anchovies and finely chop. Cut the butter into cubes. Put the butter with the anchovies in the stand mixer with the flat beater and let it run for at least 5 minutes until you have beaten butter.

In the meantime, drain the tuna well. Then add the sesame oil and pepper to the beaten butter and beat thoroughly through the butter.

Finally, mix the tuna through the beaten butter until it has been worked through the butter in threads – about 1 minute.

Serve with hearty bread or toast and caper apples.

  • 40 persons
  • 10 minutes
  • 1 pouch (1400 g) Deepblue® tuna in water
  • 1 can (600 g) Deepblue® anchovy or 5 small cans Deepblue® anchovy
  • 600 g butter at room temperature
  • 90 ml sesame oil
  • 2 tsp ground white pepper
  • Bread/toast and caper apples to serve