Ready In 20 mins
- Mix the tuna with 2 tbsp of Red Wine Vinegar. Add the finely sliced spring onions, garlic and crème fraiche. Season to taste with sea salt & black pepper. Then stir in the finely chopped chives with a generous drizzle of Lime & Chilli Infused Olive Oil. Spoon into a serving bowl and chill to firm.
- Serve with sliced crusty baguette or bellinis as a make-ahead party starter. Delicious with mixed raw vegetable sticks as an after-school snack.