Wash the lime hot, grate dry and finely grate the peel. Halve lime and squeeze juice. Clean, wash and drain spring onions and cut into fine rings. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Drain the tuna.
Finely mix cream cheese, tuna, half of the chilli pepper and spring onions, lime zest and 1-2 tbsp lime juice with a hand blender. Season to taste with salt, pepper and lime juice. Arrange the dip in a small bowl and sprinkle with the remaining spring onions and chilli. Cut bread into slices and serve with the tuna dip.