Tuna Mousse

• 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

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

cream cheese, shallots, capers, lemon juice, parsley, freshly ground white pepper, salt, tuna, recipe follows, eggs, tomatoes

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tuna-mousse-recipe.html (may not work)