Tuna Mousse (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. In a small bowl, cream together the cream cheese, shallots, capers, lemon juice, parsley, pepper, and salt.
2. In a medium bowl, place the tuna. Fold the cream cheese mixture into the tuna, mixing well. Adjust the seasoning, to taste.
3. Transfer the tuna to a bowl, cover, and chill slightly before serving, about 1 hour.
4. 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.)
5. Bruschetta:
6. 1 loaf Italian bread, such as ciabatta, or French baguette, cut crosswise into 1/3 to 1/2-inch slices, ends discarded
7. 1/4 cup olive oil
8. Preheat the grill to medium-high, or the oven to 400 degrees F.
9. 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.)
10. Serve warm or at room temperature.
11. Yield: 3 dozen pieces
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