This one is inspired by French rillettes, which are quite common in sandwiches in France. We usually buy them when we are there, but it is not common here in Czech Republic, so we find a way to make our own one.
Rillettes (/riː.ˈɛt/ or /riː.ˈɛts/; French [ʁiˈjɛt]) are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.
Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.
This French dish has its many regional definitions. In Quebec, cretons are similar to rillettes.
So how we make tuna rillette? We take soft creamy cheese, a kind like Philadelphia cheese, but more natural one. To tell the truth I don’t like Philadelphia since I read its ingredients. And we mix soft cheese with Rio canned tuna, maybe be in oil or drained one just with fork. It should contain pieces of fish. Those pieces are what make a difference between pate and rillette. Once you made it, just serve with salad and green onion. Very delicious and one of my favorites! I only make it with gluten free bread.