I finally tried (a slightly tweaked version of) @Rooster’s recommended tuna mousse and it was a Big Hit! Served with grissini, which were perfect given the texture.
Going into the permanent recipe bank.
Michael Chiarello has the same recipe on Food Network as well but with slightly different proportions of the ingredients.
Reminded me of this salmon mousse from Martha Stewart which I tried a few years ago - sounded weird because of the gelatin, but was also a Big Hit that needs to be revisited.
And the brandade too!
