Drain the tuna . Work the tuna with a fork or the food processor and add the butter. Mix well. Add salt and pepper to taste. Fill small terrines, jars, or pots and seal. Serve with country bread and pickles.
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1 3/4 lbs canned tuna in water
1 cup unsalted butter, softened
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10
mn
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You can eat these tuna rillettes right away or store in the refrigerator for 10 days.
