French Market Recipe 2023 31 Galettes de couscous à la sauce de thon Couscous galettes with tuna sauce

Published on: 17 September 2023

French Market Recipe 2023 31
Galettes de couscous à la sauce de thon  
Couscous galettes with tuna sauce

Ingredients for 16 galettes

  • 200g Couscous
  • 100g Comté du Jura
  • 150g Cream cheese
  • Sprigs of fresh thyme
  • 3 Eggs
  • 50g Sundried tomatoes
  • 100g Shredded tuna
  • 50g Butter
  • Pinch of nutmeg powder
  • Pinch of salt
  • Pinch of Cayenne pepper
  • Olive oil for frying
  • Fresh lettuce for serving.


  1. Add an equal quantity of water to the couscous and bring to boil in a saucepan.
  2. Remove from heat and leave with lid on for 7 minutes.
  3. Mix in the butter and fluff up the couscous with a fork to separate it into small pieces.
  4. Place the couscous in a large mixing bowl and leave to cool.
  5. Drain water from tuna and measure out 100g, place in food blender.
  6. Add half the cream cheese, 2 sundried tomatoes and leaves of 2 sprigs of thyme.
  7. Blend into a creamy paste, place in a bowl in the fridge and leave to cool.
  8. Break the eggs into a small bowl and mix with a fork until blended.
  9. Chop the remaining tomatoes into small pieces.
  10. Remove leaves of 2 or 3 thyme sprigs.
  11. Grate the Comté.
  12. Once the couscous is cold, add the remaining cream cheese, blended eggs, chopped tomatoes, grated Comté, fresh thyme leaves, pinch of nutmeg and pinch of cayenne pepper.
  13. Mix together well with a wooden spoon until all the ingredients are thoroughly mixed in.
  14. Add salt to taste, keep cool in fridge.
  15. Heat up some olive oil into a heavy based frying pan.
  16. Use two dessert spoons to form balls of the mixture and place each ball in the hot oil.
  17. Flatten the balls slightly to make round, scone-sized shapes.
  18. Fry on both sides until golden.
  19. Remove from pan and place on paper towel to remove excess oil.
  20. Keep warm until all galettes have been cooked.

To serve, place the lettuce leaves on a serving platter, add the galettes, decorate with sprigs of fresh thyme, and accompany with the tuna sauce in a separate bowl. I suggest try pairing this tasty dish with a glass of Gerard Bertrand Rose from the Cotes des Roses, near Narbonne on the Mediterranean coast available from our shop or order online at

Bon Appétit  

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