A silky, savory spread inspired by sous-vide tuna confit, with the sweet depth of black garlic and a subtle sesame finish.
Black Garlic Tuna Rillettes
This recipe is a fusion of French and Japanese flavors, creating a unique appetizer that is sure to impress your guests. The savory spread is inspired by sous-vide tuna confit, with the sweet depth of black garlic and a subtle sesame finish. It’s a perfect example of French rillettes meeting izakaya flavors.
Ingredients
Black Garlic Marinade (Skip this if using pre-marinated black garlic tuna)- 2 tbsp neutral oil (canola preferred)
- 1 tsp soy sauce
- ½ tsp kosher salt
- 1 tsp black garlic, mashed to a paste
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dehydrated onion (minced, optional but ideal)
- 1 tsp brandy vinegar (or red wine vinegar + a pinch of sugar)
- ⅛ tsp turmeric
- ⅛ tsp sugar
- ⅛ tsp ground spice (white pepper or coriander)
Tuna Confit
- 1 lb ahi / yellowfin tuna steak
- Marinade from above (if using)
- ½–¾ cup extra-virgin olive oil (enough to mostly submerge)
Rillettes
- 1–2 tsp toasted sesame oil (to taste)
- 1–2 tsp fresh lemon juice
- 2–3 green onions, finely sliced (white + green parts)
- 2–4 tbsp reserved confit oil
- Freshly ground black pepper, to taste
Optional garnish
- Lemon zest
- Toasted sesame seeds
Directions
- Mix all marinade ingredients into a loose paste.
- Coat tuna lightly on all sides.
- Marinate for 30–60 minutes in the refrigerator.
- Gently blot excess marinade before cooking.
- Heat water bath to 121°F.
- Place tuna in a vacuum bag or zip-top bag with olive oil (tuna should be mostly submerged).
- Seal and cook for 30 minutes.
- Remove tuna and let cool slightly. Reserve the oil, straining before use.
- Transfer tuna to a bowl and gently flake with two forks. Aim for small chunks, not a paste.
- Add sesame oil, lemon juice, and sliced green onions.
- Stir in 2–4 tbsp reserved confit oil until the mixture becomes cohesive and spreadable.
- Season with black pepper and adjust salt if needed.
- Chill for at least 1 hour (overnight is excellent).
- Serve cool but not ice-cold.
- Serve with toasted baguette or sourdough, rice crackers or sesame flatbread, endive leaves or cucumber rounds.
- The rillettes can be stored in the refrigerator for up to 3 days.
