Crunchy Tuna Mousse Boats

Name: Crunchy Tuna Mousse Boats
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Tuna in oil drained 7.1 oz; Phyllo dough (8 sheets) 5.3 oz; Fresh liquid cream ¾ cup; Cow's milk ricotta cheese 0.4 cup; Butter 2.8 oz; Lemon peel 1; Marjoram 2 sprigs; Fine salt to taste; Black pepper to taste

it es fr de br

609

Calories per serving

Energy Kcal 609
Carbohydrates g 21.7
of which sugars g 4.9
Protein g 18.7
Fats g 49.7
of which saturated fat g 34.13
Fiber g 1.4
Cholesterol mg 133
Sodium mg 859

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Note + 30 minutes of cooling time

PRESENTATION

Crispy boats with tuna mousse are totally a hit at Greek gatherings, grabbing attention with their cool mix of textures and flavors. Honestly, these treats start with thin layers of filo pastry, puffing up into golden, super crispy wonton appetizers just the right size to grab and munch. Each little boat is filled with a creamy tuna mousse recipe, offering smooth, tender seafood flavor with a fresh hint of lemon. I mean, this combo makes every bite a tasty mix of crunchy and silky. Folks love how the zesty citrus cuts through the richness, keeping things light. In Greece and across the Mediterranean, this style is a staple for finger foods at celebrations and casual gatherings.

So here's the deal: It’s the kind of easy tuna appetizer that feels fancy but is simple enough for anyone to make. And guests often grab more than one without thinking twice. Really, they do. When you add these tuna mousse canapés to a buffet or party, things get exciting. The light filo shell perfectly complements the moist, flavorful filling, giving you the best of both worlds—crisp and smooth all at once. Plus, using canned tuna makes the mousse easy to prepare ahead, and that splash of lemon keeps it bright and lively.

Unlike heavier seafood mousse dishes, these boats feel fresh, and their small size means people can just pop them in their mouth while chatting. You'll find similar snacks in Middle Eastern mezze spreads, but the Greek version really nails the balance: salty, citrusy, and airy. For anyone looking for fun party appetizers or new canned tuna recipes, this one ticks all the boxes. Pretty simple. The filo pastry gives these boats that main crunch you crave in finger food, while the tuna spread inside is smooth, fluffy, and a little bit tangy. They tend to disappear fast—so make plenty if you want any left for yourself! Really, make lots.

INGREDIENTS
Ingredients for 8 boats: Tuna in oil 7.1 oz (200 g) - drained; Phyllo dough 5.3 oz (150 g) - (8 sheets); Fresh liquid cream ¾ cup (200 ml); Cow's milk ricotta cheese 0.4 cup (100 g); Butter 2.8 oz (80 g); Lemon peel 1; Marjoram 2 sprigs; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Crunchy Tuna Mousse Boats

To make the crunchy boats with tuna mousse, start by melting the 80 g (about 5 1/2 tablespoons) of butter you'll use to brush the phyllo dough. Then take 150 g (about 8 sheets) of phyllo dough and layer them, then cut out 8 squares measuring about 3.5x3.5 inches (1-2). The 8 squares will be used to form the boat for each mold. Take boat-shaped molds with wavy edges measuring about 4x2.5 inches, butter the bottom and edges 3.

Place a square of phyllo dough in the mold and press it to adhere well 4, brush the surface with the melted butter 5, and continue layering the remaining 7 squares of dough 6, making sure to always brush the dough with butter between each layer. Proceed in the same way with all the molds.

Once all the molds are finished, press the surface using a mold to help the layers adhere well to each other 7. Cut out rectangles of parchment paper and place them on the molds, then pour ceramic weights 8 (or dried beans) in the center and proceed with blind baking: place the boats on a baking sheet 9 and bake in a preheated static oven at 390°F for 20 minutes.

Meanwhile, prepare the mousse: in a mixer, add the tuna drained of its preservation oil 10, the ricotta 11, and the fresh liquid cream 12.

Flavor with grated lemon zest, taking only the colorful outer part 13, and with marjoram leaves 14, keeping some aside for the final decoration. Blend everything until a homogeneous mixture is obtained 15.

Transfer the mousse to a piping bag with a star tip 16 and place it in the refrigerator. Meanwhile, the boats will be ready: remove them from the oven 17, discard the weights and parchment paper 18, being careful not to burn yourself, and let them cool.

Once the boats are cool, remove them from the molds 19, fill them with the tuna mousse 20, and serve the crunchy boats with tuna mousse garnished with fresh marjoram leaves 21.