Gourmet Fish Mousse Cups

Blanch the petit pois in a large saucepan of boiling, salted water. Drain and place in a food processor with a tablespoon of the cream and some seasoning.

Pulse until smooth and transfer to a mixing bowl. Cover and chill.

Pulse the tomatoes in a clean food processor with a little seasoning until blended, but with a little texture. Spoon into a mixing bowl, stir in half of the chives, cover and chill until needed.

Combine the tuna with the mayonnaise in a mixing bowl. Season to taste.

Whip the remaining cream in a small mixing bowl until it almost forms soft peaks. Spoon the cream into the base of 4 serving glasses.

Spoon the tomato mixture on top, then follow with the pea puree. Top with the tuna mixture evenly and garnish with the remaining chives.