Fish Entertaining

Crudités with tuna and bean dip

Name: Crudités with tuna and bean dip
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 each red and 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); 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; A few thyme sprigs, to garnish

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by Jill Dupleix

Food writer

Oct 03, 2015

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

1 each red and 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
A few thyme sprigs, to garnish

Method

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.
2.

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