INGREDIENTS:

(Easy to make hors d'oeuvre) 
· 3 Tbls Lancewood Crème Fraîche
· Large can of peach halves (chilled)
· 170g can shredded tuna in brine (chilled)
· ¼ tsp salt, ¼ tsp ground pepper
· 2 tsp lemon juice 

METHOD:

Drain the tuna well and squeeze out excess brine. Place in a bowl. Stir in Crème Fraîche, salt, pepper and lemon juice. Drain peach halves and place on individual plates or clamshells. Add tuna crème to each half. Top with chopped chives.

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