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.
This recipe is part of my cooking adventures with French Fridays with Dorie. You can get the recipe here: http://books.google.ca/books?id=SbTVoBnAsNEC&pg=PA28&dq=tuna+rillettes+dorie&hl=en&sa=X&ei=ftFiU8bWCIaEogTkvoCQBw&ved=0CC0Q6AEwAA#v=onepage&q=tuna%20rillettes%20dorie&f=false