Entertaining is made easy with this delicious Tuna and Cannellini Bean Dip! Using pantry staples of canned tuna and white beans, this dip comes together in minutes with some delicious fresh ingredients added into the mix!
Why we love this recipe:
I love easily made dips that are packed full of flavour. They are so simple to prepare, and much more economical than store-bought. I also love the peace of mind knowing exactly what ingredients they contain.
Dips are so versatile – there really is something for everyone to enjoy. I love preparing dip platters when entertaining. They’re colourful, healthy and so delicious!
This Tuna and White Bean Dip is fresh tasting and vibrant; the addition of lemon, parsley and garlic helping to enhance the flavour.
This dip is gluten-free and is perfect served alongside some celery, carrot and capsicum sticks for a healthy lunch or appetiser.
I use these ingredients:
Canned Cannellini Beans – drain well and rinse before blending.
Canned Tuna – use tuna in oil for the best flavour.
Sea salt – we recommend sea salt flakes.
Garlic – use a small garlic clove (not garlic powder or from a jar)
Mayonnaise – Use a good quality, whole-egg mayonnaise for the best flavour.
Parsley – I prefer Italian/flat-leaf parsley. I like the texture and flavour more than curly parsley.
Cayenne pepper – omit if you don’t want a little heat, or are hoping to make this recipe suitable for children. (You can always sprinkle a little on top of the dip later.)
Spring onion – Spring onions/scallions add a lovely flavour to the dish. You could also add a shallot or quarter of a red or brown/yellow onion if you prefer.
Lemon – We love the freshness of the zest and juice in this recipe, and therefore recommend using fresh lemon, and not the juice from a bottle.
Step by Step Instructions:
Chop up some veggie sticks and make some pita chips and then whip up this easy to prepare Tuna and Cannellini Bean Dip.
- Drain your tuna and beans, and add them, along with all of the other ingredients to a blender or food processor.
- Blend until smooth, scraping down the sides of the bowl if necessary. Garnish and serve!
Tips for success and FAQs:
I love simple recipes with few ingredients, but this means one thing – you need to use quality to achieve maximum flavour. This Tuna and White Bean Dip is no exception.
For the very best flavour, use a good quality brand of tuna. I prefer to use canned tuna in oil – I think the flavour is so much more complex. However, if you prefer, you can also use tuna in spring water.
Be sure to drain and rinse the cannellini beans well before blending into the dip.
Yes, you can. We have also tried this recipe with chickpeas. Butter beans would also be fine.
Absolutely! You’ll just need to factor in additional time to soak and cook your beans.
This dip will keep in the fridge for three days, so can be made in advance. Allow the dip to come to room temperature before serving, and only garnish when you are ready to consume.
Other great recipes for you to try:
We always have a can of tuna and beans on hand – here are some more recipes that feature these delicious ingredients!:
Canned Tuna Recipes:
Canned Bean Recipes:
- Easy Hummus
- Cannellini Bean Dip
- Red Kidney Bean Dip
- Charred Corn and Black Bean Salad
- Roasted Carrot Hummus
Or, if you’re entertaining and want to create a colourful dip platter, here are some more dips you can try:
- Avocado, Yoghurt and Mint Dip
- Caramelised Onion Dip
- Green Goddess Dip
- Pea and Mint Dip
- Smoked Salmon Pate
- Roasted Capsicum Pesto
- Whipped Feta
- Baba Ganoush
I hope you’ll love this Tuna and Cannellini Bean Dip as much as we do! Be sure to let me know in the comments below what you think!
Alex xx
Tuna and Cannellini Bean Dip
Ingredients
For the Dip:
- 185 g can of tuna in oil See Note 1
- 425 g can of cannellini beans See Note 2
- 1 large garlic clove
- ½ teaspoon ground cayenne pepper
- 2 spring onions/scallions – white part and some of the green See Note 3
- 2 tablespoon mayonnaise See Note 4
- 2 teaspoon fresh parsley
- 1 tablespoon lemon juice – freshly squeezed
- ½ teaspoon lemon zest
- sea salt, to taste
For the Garnish:
- lemon zest
- cayenne pepper
- fresh parsley
- olive oil
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Drain your tuna and beans.Rinse the beans well.
- Add all of the ingredients to a blender or food processor.
- Blend until smooth, scraping down the sides of the bowl if necessary. Garnish and serve!
Notes
- I use canned tuna in oil as I prefer the flavour.Â
- I use a can of cannellini beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked.
- You could also use a shallot or ÂĽ of a red or yellow/brown onion if you are unable to find spring onions/scallions.
- Use a good quality whole-egg mayonnaise.
- The serving size and nutritional information is based on six people sharing the dip as a starter/appetiser.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Pauline
Have made this once this week already and going to make again tonight as it’s awesome
Alexandra
That is so great to hear, Pauline!
Jere Cassidy
Thanks for this recipe, I am always looking for a new dip to set out for parties and happy hour snacks. This is a winner.
Alexandra
Thank you so much, Jere!
Chef Dennis
My wife keeps asking for this delicious Tuna and Cannellini Bean Dip!
Alexandra
I am so pleased she enjoys it so much!
Irene
So delicious!! I made these for game night with my family and usually my kids are picky eaters when it comes to tuna but they finished the entire bowl with some pita chips!! I had to whip up another batch which was no problem at all since your recipe is so quick and easy to make. I’ll be trying out your red kidney bean dip for next week’s game night! Thanks!!
Alexandra
Hi Irene, I am thrilled that you and your family have enjoyed our Tuna and Cannellini Bean Dip. It’s a great one to make from store cupboard ingredients. I hope that you enjoy the Red Kidney Bean Dip too. 🙂
Dana
Delicious and so easy to make! We all loved snacking on this dip and it made a great addition to my lunch 🙂
Alexandra
Dana, I am so pleased that you made and enjoyed the Tuna and Cannellini Bean Dip. Thank you for letting me know. 🙂
Robyn
This is such a wonderful easy recipe, perfect for a last minute toddler lunch or snack with breadsticks!
Alexandra
Robyn, it’s great to have a snack which we can easily make from store cupboard ingredients – and it’s healthy!! 🙂
Heidi | The Frugal Girls
I love how you loaded this yummy dip with so much protein… and your flavors make this the perfect dip for summer parties!
Alexandra
Thank you Heidi,it’s a great dip, easily made from store cupboard ingredients. And I love that it is also healthy! 🙂
Karen
I love white beans and love tuna! This dip is delicious! Beautiful pics Alex!
Alexandra
Hi Karen, thank you for the lovely comments. 🙂