Crudités with tuna and bean dip

Cooking Fish Crudités with tuna and bean dip

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

Lables: Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  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.

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1 each red and yellow capsicum, thickly sliced, seeds removed
4 baby carrots, ends trimmed
4 snow peas
1 red witlof , leaves separated
400g can cannellini beans, rinsed, drained
185g can tuna in springwater, drained
1/2 tsp paprika, plus extra to garnish
1 tbsp capers, rinsed, drained
2 tbsp lemon juice
1 tbsp extra virgin olive oil
A few thyme sprigs, to garnish

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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