Crudités with tuna and bean dip

title="Crudités with tuna and bean dip"
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• 0:20 Prep


• 
  4 Servings


• Capable cooks

The crudites you use are dependant entirely on what you grow and find. Serve one larger bowl for sharing, or four small ones.

Featured in
Nutrition information, Healthy snack recipes

Ingredients

• 1 red capsicum, thickly sliced, seeds removed


• 1 yellow capsicum, thickly sliced, seeds removed


• 4 baby (Dutch) carrots, ends trimmed


• 4 snow peas


• 1 red witlof (Belgian endive), leaves separated (smaller inner leaves only)

Tuna & bean dip

• 400g can cannellini beans, rinsed, drained


• 185g can tuna in springwater, drained


• 1/2 teaspoon paprika, plus extra to garnish


• 1 tablespoon capers, rinsed, drained


• 2 tablespoons lemon juice


• 1 tablespoon extra virgin olive oil


• Thyme sprigs, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  For the dip, place the beans, tuna, paprika, capers and lemon juice in a food processor or blender with some salt and pepper. Process briefly until a rough paste forms.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.
  
  
  

Nutrition

• 688 kj

  Energy




• 6g

  Fat Total




• 1g

  Saturated Fat




• 6.2g

  Fibre




• 12.7g

  Protein




• 17mg

  Cholesterol




• 290mg

  Sodium





• 13.9g

  Carbs (total)

All nutrition values are per serve

• Author: Jill Dupleix


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au