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Tuna and Cannellini Bean Dip
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!
Course
Appetiser, Dip, Starter
Cuisine
International
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
people
Calories
177
kcal
Author
Alexandra Cook - It's Not Complicated Recipes
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
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.
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 ¼ 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
Calories:
177
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
143
mg
|
Potassium:
396
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Calcium:
59
mg
|
Iron:
3
mg