Tuna mousse on rye bread crostini
Tuna Mousse on Rye Bread Crostini
I started making tuna mousse on crostini when I needed a quick dish to serve at gatherings or simply when I felt like trying something different without complicating things. It can be made without any hassle, requires few ingredients, and always turns out well. The rye bread crostini add texture, while the tuna mousse is creamy and quite filling for how simple it is.
Quick Info
Total Time: 15 minutes
Preparation Time: 10 minutes
Cooking/Baking Time: none needed
Servings: 2-4 (depending on how large you cut the crostini)
Difficulty: easy
Recipe Type: finger food, appetizer
Ingredients
2 slices of whole grain rye bread
100 g canned tuna (in water, drained)
100 g soft cheese (spreadable type – Almette, Philadelphia, or similar)
A few capers
Salt, to taste
Instructions
1. Drain the canned tuna well. It's important that it's not watery so that the mousse doesn't become soggy.
2. In a bowl, combine the tuna and soft cheese. Add a little salt. I usually use a fork or a spoon to mix, but if you prefer a smoother texture, a hand mixer works too.
3. The mixture should become a uniform paste, thick enough to be shaped.
4. Cut the rye bread into bite-sized pieces suitable for finger food. If the slices are thicker, you can lightly toast them in a pan, but it's not necessary.
5. Using two teaspoons, scoop out some mousse and form small balls, placing them on each piece of bread.
6. Top each ball with a caper. No need for anything more.
7. Arrange the appetizers on a platter and they can be served immediately.
Why I Make This Recipe Often
I love that I can whip up tuna mousse very quickly with ingredients I usually have on hand. It's filling, pairs well with rye bread, and doesn't require many dirty dishes. It works as a snack, an appetizer for guests, or when I want something to nibble on without spending much time in the kitchen.
Tips and Variations
Tips
1. The tuna must be drained well; otherwise, the mousse will be too soft.
2. The spreadable cheese should be at room temperature for easier mixing.
3. The rye bread shouldn't be too old or dry, as it will break easily and won't hold the mousse well.
4. If the mousse seems too thick, add an extra teaspoon of cheese.
5. Capers are salty, so taste the mousse before adding more salt.
Substitutions
1. Tuna in water can be replaced with tuna in oil (well-drained), but the result will be slightly creamier.
2. The spreadable cheese can be any plain cream cheese – avoid very salty cheeses or those with additives.
3. If you don't have capers, you can use a thin slice of olive or pickled cucumber, but the final taste will be different.
4. Rye bread can be substituted with another type of dense bread, but the rye flavor balances the tuna mousse well.
Variations
1. If you like, you can add a bit of black pepper or lemon juice to the mousse, but it's not mandatory.
2. The mousse can be piped with a pastry bag for a fancier presentation, but a teaspoon works well too.
3. You can use round or oval slices of bread; they don't have to be square.
4. For a pop of color, you can add a parsley leaf on top of the capers, but it won't change the flavor.
Serving Ideas
Arrange the crostini on a large platter so they are easy to grab. They are great for a buffet-style meal or as an appetizer before the main course. They pair well with a dry white wine or sparkling water.
Frequently Asked Questions
1. Can I use another type of canned fish instead of tuna?
Yes, sardines, mackerel, or smoked trout work too, but the flavor will be stronger and the texture different.
2. What type of rye bread do you recommend?
Ideally, a whole grain rye bread, sliced thinly, without added sugar or flavors. Semi-whole grain bread works too if you can't find anything else.
3. Can the mousse be made in advance?
Yes, the mousse can be prepared a few hours ahead and kept in the fridge. Spread it on the bread just before serving, otherwise the bread will get soggy.
4. Can I make the mousse without salt?
Yes, especially if the tuna or capers are salty enough. The taste will be milder.
5. Can I use capers in brine or vinegar?
Capers in brine are more suitable, but those in vinegar will work if rinsed briefly in cold water.
Nutritional Values
Approximately, for one serving (1/4 of the recipe): about 120 kcal, 8 g protein, 5 g fat, 10 g carbohydrates. Calories may vary depending on the type of cheese and bread used. Tuna mousse is high in protein and moderate in fat, with carbohydrates mainly coming from the rye bread. Values are indicative.
Storage and Reheating
Simple tuna mousse can be stored in the refrigerator, covered, for up to 24 hours. I do not recommend assembling the crostini in advance, as the bread absorbs moisture and becomes soggy. Prepare the mousse ahead of time and assemble the crostini just before serving. It is not reheated. Serve cold or at room temperature.
Ingredients: 2 slices of whole grain rye bread, 100 g canned tuna in water, 100 g soft cheese (like those spreadable on bread - Almette, Philadelphia, etc.), capers, salt
