Tuna Mousse

Total Time:
1 hr 5 min
5 min
1 hr

heaping 1 cup, about 3 dozen servings

  • 2 ounces (4 tablespoons) cream cheese, at room temperature
  • 2 tablespoons chopped shallots
  • 1 tablespoon capers, drained
  • 2 1/4 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh parsley leaves
  • 1/8 teaspoon freshly ground white pepper
  • Pinch salt
  • 2 (6-ounce) cans tuna packed in olive oil, preferably imported, drained
  • Bruschetta, recipe follows, or lightly toasted bread rounds or croutons, for serving
  • 2 hard-boiled large eggs, peeled and sliced into thin rounds
  • 2 plum tomatoes, seeded and cut into small dice
  • In a small bowl, cream together the cream cheese, shallots, capers, lemon juice, parsley, pepper, and salt.

  • In a medium bowl, place the tuna. Fold the cream cheese mixture into the tuna, mixing well. Adjust the seasoning, to taste.

  • Transfer the tuna to a bowl, cover, and chill slightly before serving, about 1 hour.

  • To serve, spread about 11/2 teaspoons of the mousse onto each bruschetta or bread round. Top half of the servings with a slice of hard-boiled egg, and the other half with chopped tomatoes. Arrange on platters and serve. (The mousse can be made up to 24 hours in advance and kept refrigerated.)

  • 1 loaf Italian bread, such as ciabatta, or French baguette, cut crosswise into 1/3 to 1/2-inch slices, ends discarded

  • 1/4 cup olive oil

  • Preheat the grill to medium-high, or the oven to 400 degrees F.

  • Brush 1 side of each slice lightly with olive oil. Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. (Alternatively, place the bread slices on a large baking sheet and bake until light golden brown, about 8 minutes. Cool slightly on the baking sheet before handling or serving.)

  • Serve warm or at room temperature.

  • Yield: 3 dozen pieces

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