Tuna mousse and Emmental canapés

Ingredients

• 12 slicesbread
• 180 gtuna in oil
• 50 gpitted green olives
• 15 ml (1 tablespoon)rinsed capers
• 2hard-boiled eggs
• 15 ml (1 tablespoon)lemon juice
• 75 ml (5 tablespoons)mayonnaise
• As neededextra-virgin olive oil
• As neededEmmental
• Very little salt, and to tastesalt and black pepper

Instructions

1. 1

   Cut the bread

   Cut the bread into 12 slices.

2. 2

   Prepare the mousse

   Prepare the tuna mousse.

3. 3

   Drain the tuna

   Drain the tuna, flake it and put it in a bowl.

4. 4

   Chop the olives

   Finely chop the olives and capers, then add them to the tuna.

5. 5

   Add the egg

   Finely chop the egg yolks and add them to the mixture with the mayonnaise and a drizzle of olive oil.

6. 6

   Mix and season

   Stir everything together, adjusting the seasoning with very little salt and some black pepper.

7. 7

   Assemble the canapés

   Spread the mixture over the bread slices and decorate each one with a small piece of Emmental.

What are tuna mousse and Emmental canapés?

These small Italian-style appetisers are slices of bread topped with a creamy tuna mixture and a piece of Emmental. The topping combines tuna with olives, capers, egg and mayonnaise for a salty, savoury flavour.

The recipe’s appeal is its contrast of soft mousse and firm cheese against bread. The combination of pantry ingredients also makes it straightforward to prepare for a gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 17g protein, 30g carbs, 18g fat.

The bread supplies most of the carbohydrates, while the mayonnaise and olive oil contribute much of the fat. Tuna, egg and Emmental provide protein, with olives and capers adding flavour and some extra salt. Balance a serving with a green salad or crunchy vegetables.

Build the tuna mixture

Tuna: drain it well before flaking so the mousse does not become watery.

Olives and capers: chop them finely to spread their briny flavour evenly through the mixture.

Egg and mayonnaise: finely chopped yolks help bind the tuna, while mayonnaise gives the topping its creamy texture.

Season with a light hand

The tuna, olives, capers and mayonnaise can all bring plenty of salt, so start with very little salt as the recipe suggests. Mix in black pepper and taste before adding any more.

A little lemon juice brightens the rich mixture. Add it with the other ingredients, keeping the balance in mind as you season.

Get the texture right

Chop the olives, capers and egg yolks finely, but leave the tuna slightly flaky rather than mashing everything into a paste. The result should be easy to spread while still having some texture.

If the mixture seems loose, check that the tuna has been drained thoroughly. If it is difficult to spread, mix it again to distribute the mayonnaise and oil.

Choose and prepare the bread

Even slices help the canapés look neat and make portions easier to serve. The recipe does not specify toasting the bread, so use it as sliced unless you prefer a firmer base.

Spread the mousse close to serving time if you want the bread to keep its texture. Finish each slice with a small piece of Emmental.

Serve as a starter

Serve the canapés as an appetiser or part of a cold buffet. Their rich, savoury topping pairs well with a crisp green salad or raw vegetables.

For a larger spread, make them alongside other small bites and offer lemon wedges or extra pepper at the table.

Recipe notes & tips

• Drain the tuna thoroughly before mixing it into the topping.
• Chop the olives, capers and egg yolks finely so they distribute evenly.
• Begin with very little salt because several ingredients are already salty.
• Use a small piece of Emmental on each canapé so it complements rather than covers the mousse.
• Assemble close to serving time to help the bread retain its texture.

Variations

• Add parsley: finely chop a little fresh parsley into the tuna mixture.
• Use a different cheese: top each canapé with a small piece of another mild, firm cheese.
• Add lemon zest: grate a little zest into the mousse for a brighter citrus note.
• Try seeded bread: use seeded slices for a more textured base.
• Make it peppery: add extra freshly ground black pepper to the mixture.

Common mistakes to avoid

• Watery topping: drain the tuna well before flaking it into the bowl.
• Large olive pieces: chop the olives and capers finely for a more even spread.
• Too much salt: season cautiously because the tuna, olives and capers are savoury.
• Overmixing: combine the ingredients until spreadable while keeping some tuna texture.
• Soggy bread: spread the mousse shortly before serving rather than well in advance.

How to store

Keep any leftover tuna mixture covered in the fridge and use within 1–2 days. Store assembled canapés separately if possible, as the topping will soften the bread; serve them chilled rather than reheating.

Frequently asked questions