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Mascarpone Tuna Rillettes

Photo: Iain Bagwell Styling: Kellie Gerber Kelley

Active time 15 mins
Total time 2 hrs, 15 mins

Serves 6

Look for premium jarred or canned olive oil-packed tuna fillets such as Ortiz or Tonnino brands; the extra cost is worth every penny.


  • 1/2 cup mascarpone cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 green onion, finely chopped (1 1/2 Tbsp.)
  • 1 tablespoon lemon zest
  • 3 tablespoons finely chopped fresh flat-leaf parsley, divided
  • 3 tablespoons finely chopped fresh dill, divided
  • 2 (7.76-oz.) jars oil-packed tuna fillets, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Crostini or crackers

How to Make It

  1. Stir together mascarpone cheese, olive oil, green onion, lemon zest, and 2 tablespoons each parsley and dill in a medium bowl until blended. Flake tuna into mixture, and gently stir to combine. Stir in salt and pepper. Cover and chill at least 2 hours or up to 1 day.

  2. Transfer rillettes to a serving dish, and sprinkle with remaining 1 tablespoon each parsley and dill. Serve with crostini or crackers.