I recently had some girlfriends over for a little get together of ‘shits and giggles’!
Don’t you just love it when you have an impromptu gathering of a few girlfriends, where you have a few nibbles to snack on, a bottle of bubbles and lots of chatter and laughs?
Well, as I said, it was impromptu and I had a short time frame to whip something on a platter for us to nibble on. I had some leftover sushi from lunch, chopped up some veggie sticks, some rice crackers and always a jar of olives in the fridge.
I quickly looked in the cupboard, saw a time of tuna, a tin of cannellini beans and thought “I know, some lemony tuna and cannellini dip!”.
This dip takes moments to whip up and uses ingredients you usually have in your pantry/fridge. Not only is it great for a dip to serve on a platter but you can also serve it as a sandwich/wrap filling on the side of a salad for a quick lunch to take to work.
| Servings | Prep Time |
| 10 | 5 minutes |
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This dip takes moments to whip up and uses ingredients you usually have in your pantry/fridge. Not only is it great for a dip to serve on a platter but you can also serve it as a sandwich/wrap filling on the side of a salad for a quick lunch to take to work.
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- 1 can Cannellini Beans, well drained & rinsed * preferably organic
- 110 gram tuna, in springwater, drained * ethically sourced.
- 1 clove fresh garlic, grated
- 1/2 Lemon, juiced and rind
- 1/4 cup Extra Virgin Olive Oil
- A small handful of fresh parsley
- In a food processor, add your drained cannellini beans, parsley, garlic and lemon juice/rind. Blitz up in your food processor until it is smooth.
- Add in your olive oil, season with salt and pepper and blitz up again. You can use more olive oil if you need too.
- Remove blade then flake in your tuna, stir and then add to a serving bowl. Serve with crackers and chopped up veggie sticks. OR Serve along a salad for a lunch or in a wrap or sandwich. Enjoy!
