Tuna Rillettes

I missed the part of the directions that said “albacore tuna is too firm and dry”.  All I had in my house was albacore tuna in water.  The texture seemed grainy and I am guessing that an oil based tuna would have been better.  I added more creme fraiche to compensate for the lack of fat and I think it helped but not enough.  There is something about this recipe that does not sit right for me.  I am not sure if it is the sharpness of the shallot (maybe I used too much) or the curry powder.  Normally I like all these ingredients but maybe not together in this recipe.

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