Crunchy Tuna Mousse Boats Recipe
When you’re looking for a light and elegant appetizer to impress your guests, these Crunchy Tuna Mousse Boats are the perfect choice. Combining the crispiness of phyllo pastry with a creamy tuna mousse, this dish offers a delightful balance of texture and flavor. Perfect for gatherings, these little boats are not only visually appealing but also easy to prepare.
Servings: 4
Category: Appetizer
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna in olive oil | 200g |
| Phyllo dough | 150g |
| Fresh liquid cream | 200ml |
| Ricotta cheese | 100g |
| Unsalted butter | 80g |
| Lemon zest | From 1 lemon |
| Fresh marjoram | 2 sprigs |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Protein | 12g |
| Carbohydrates | 14g |
| Fats | 24g |
| Saturated Fats | 11g |
| Fiber | 1g |
| Sodium | 210mg |
Instructions
1. Preparing the Phyllo Boats
- Start by melting the butter in a small saucepan or microwave. This will be used for brushing the phyllo dough.
- Unroll the phyllo dough and layer the sheets on top of each other. From these sheets, cut out 8 squares, each measuring approximately 9×9 cm (3.5×3.5 inches). These squares will form the base of the boats.
- Take 8 small tart molds or boat-shaped molds (approximately 10×6 cm/4×2.5 inches in size) with wavy edges. Grease the base and edges of each mold using a pastry brush and melted butter.
- Place one phyllo square into each mold, pressing gently to ensure it adheres well to the shape. Repeat for all molds.
- Using a second mold or your fingers, press down on the layers to help them stick together.
- Cut out small rectangles of parchment paper and place them on top of each phyllo base. Add ceramic baking weights or dried beans to keep the dough from puffing up during baking.
- Bake in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until the phyllo boats are golden and crisp.
2. Making the Tuna Mousse
- While the phyllo boats are baking, prepare the mousse. Drain the canned tuna thoroughly, discarding the oil.
- In a food processor, combine the drained tuna, ricotta cheese, and fresh cream.
- Grate the zest of one lemon (avoiding the bitter white pith) and add most of it to the mixture, reserving a small amount for garnish.
- Season with a pinch of salt and freshly ground black pepper. Add the leaves from the marjoram sprigs for a fragrant touch.
- Blend the ingredients until you achieve a smooth, creamy texture.
3. Assembling the Boats
- Once the phyllo boats have cooled, gently remove them from the molds. Take care not to break the delicate shells.
- Transfer the tuna mousse into a piping bag fitted with a star tip. Pipe the mousse into each phyllo boat, creating an elegant swirl.
- Garnish the top of each boat with a sprinkle of the reserved lemon zest for a fresh burst of flavor.
Serving Suggestions
These delightful appetizers are best served immediately to ensure the phyllo remains crisp. Pair them with a chilled white wine or a light prosecco for an elevated dining experience.
Enjoy these Crunchy Tuna Mousse Boats, a masterpiece of taste and texture, ideal for entertaining or starting a special meal!
