Brioches with Tuna Mousse

• 4 brioches, or very small soft bread rolls
• 1 (198-g/7-oz)

Cut the tops from the brioches or buns but keep them. Scoop out some of the soft bread from the bottom half of the buns.

Make a soft mousse by mixing together the tuna flesh (without its oil), the crushed garlic, hard-boiled eggs, soft butter, and enough freshly ground black pepper and lemon juice to give a good strong flavour. Spoon this mixture into the hollowed-out buns and put one o