I’ve never gotten into tuna… until now. This recipe was my gateway into truly enjoying it, and it has quickly become my favorite, heatless summer dish.
Tuna Bean Dip
Prep Time: 15 minutes l Servings: 4 meals or 8 appetizer servings
Ingredients
- 3 (4.5 oz) cans Tuna in olive oil
- 1 (15 oz.) can Cannellini beans, drained – or more depending on your desired tuna-to-bean ratio
- 1/2 Yellow onion, diced
- Juice of 1 large Lemon
- 2 cloves fresh Garlic, minced (or 1/8 tsp. dried)
- 1 tsp. fresh Dill, chopped (or 1/8 tsp. dried)
- A sprinkle of dried Thyme
- A sprinkle of Parmesan cheese or nutritional yeast, to taste
- Salt and Pepper, to taste
- Optional: More olive oil, to taste
- For serving: seaweed snacks, cucumber rounds, crackers, and/or toasted bread
Instructions
- Add the drained beans to a large bowl; mash them slightly for easier scooping
- Add the tuna, breaking it apart with a fork
- Add all other ingredients, stir until combined, and serve
This recipe was adapted from a recipe in Chelsea Fagan’s book, Having People Over: A Modern Guide to Planning, Throwing, and Attending Every Type of Party.
