A rillette is a rough pâté, coarse and usually served at room temperature with bread and pickles. This tuna version is a way of ekeing out a small can of fish to serve a few, and making it a little more interesting in the process. Almost any canned fish works here, so feel free to use whatever you have to hand or according to personal preference.
First chop your spring onions and parsley, if using, very finely, into minuscule pieces, with a large heavy knife. Transfer to a large mixing bowl.
Drain most of the oil from the tuna, reserving it in a bowl, as you will add a little back in shortly. Tip the tuna into the mixing bowl. Spoon in the cream cheese, and measure in the chilli flakes. Add the lemon or lime juice, and mix well to combine.
Add a little of the reserved oil, and mix to combine. Continue until you achieve your desired consistency; I like mine butter-soft and slightly sloppy, but you may prefer it a little thicker.
Season to taste with salt and pepper, and store in a sealed clean jar or container in the fridge. It will keep for 3 days. Do not freeze.
© Jack Monroe, 2020