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Black dish of tuna and white bean dip on black marble background.

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
Total Time 10 minutes
Servings 6 people
Calories 177kcal
Author Alexandra


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


  • 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!


  1. I use canned tuna in oil as I prefer the flavour. 
  2. 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.
  3. You could also use a shallot or ¼ of a red or yellow/brown onion if you are unable to find spring onions/scallions.
  4. Use a good quality whole-egg mayonnaise.
  5. The serving size and nutritional information is based on six people sharing the dip as a starter/appetiser.


Calories: 177kcal | Carbohydrates: 16g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 143mg | Potassium: 396mg | Fiber: 4g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg