Italian · Lunch
Tuna and White Bean Dip
A creamy Italian dip blending canned tuna with white cannellini beans, garlic, lemon juice and olive oil into a smooth spread, finished with fresh parsley and cracked black pepper. Served with toasted baguette slices for scooping, it balances briny fish with mellow beans.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
428Calories
28.5gProtein
23.2gFat
30.6gCarbs
2.6gSugar
4.9gFiber
790mgSodium
48mgChol
3.6gSat Fat
600mgPotassium
70mgCalcium
2.8mgIron
2.1mcgVitamin B12
7mgVitamin C
pescatarian
low-calorie
low-cholesterol
mediterranean
hidden-gems
quick-lunch
gluten-free
Instructions
1
Prep
Drain the tuna and rinse the cannellini beans. Mince the garlic clove and roughly chop the parsley on a board.
2
Blitz
Combine tuna, cannellini beans, garlic, lemon juice, olive oil and salt in a food processor. Blend until smooth, 30–45 seconds.
3
Toast
Slice the baguette and toast in a dry skillet over medium heat for 2–3 minutes per side until golden and crisp.
4
Plate
Stir parsley into the dip by hand. Spoon into a bowl, drizzle with olive oil and black pepper. Arrange baguette alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz140g, about three-quarters of a 5 oz can tuna canned in water
- 2/3 cup120g cannellini beans
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
- 4 oz112g, two thick slices baguette
