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