Tuna Mousse

Directions

1. 1
   In a small bowl, cream together the cream cheese, shallots, capers, lemon juice, parsley, pepper, and salt.
2. 2
   In a medium bowl, place the tuna.
3. 3
   Fold the cream cheese mixture into the tuna, mixing well.
4. 4
   Adjust the seasoning, to taste.
5. 5
   Transfer the tuna to a bowl, cover, and chill slightly before serving, about 1 hour.
6. 6
   To serve, spread about 11/2 teaspoons of the mousse onto each bruschetta or bread round.
7. 7
   Top half of the servings with a slice of hard-boiled egg, and the other half with chopped tomatoes.
8. 8
   Arrange on platters and serve.
9. 9
   (The mousse can be made up to 24 hours in advance and kept refrigerated.)
10. 10
    1 loaf Italian bread, such as ciabatta, or French baguette, cut crosswise into 1/3 to 1/2-inch slices, ends discarded
11. 11
    1/4 cup olive oil
12. 12
    Preheat the grill to medium-high, or the oven to 400 degrees F.
13. 13
    Brush 1 side of each slice lightly with olive oil.
14. 14
    Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side.
15. 15
    (Alternatively, place the bread slices on a large baking sheet and bake until light golden brown, about 8 minutes.
16. 16
    Cool slightly on the baking sheet before handling or serving.)
17. 17
    Serve warm or at room temperature.
18. 18
    Yield: 3 dozen pieces