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.

Recipe «Crudités with tuna and bean dip» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.