White Bean and Tuna Dip

By on July 22, 2011 in Appetizers, Low Carb and Low Glycemic, Recipe Index, Summer
It is far too hot to cook, and right now even outdoor grilling seems like it will generate too much heat.  Time for some no-cook, cooling meals.  This is an easy, healthy dip that is a great main dish served with some chips and cut-up vegetables as dippers.  Add a salad and some wine, and you won’t ever have to break a sweat.

You can do endless variations on this basic recipe, and some of my favorites are the addition of kalamata olives, sun dried tomatoes, rosemary, and/or chopped fresh tomato.  Use what you have on hand, and with a few basic pantry ingredients you will have a great summer meal.  Here is the recipe:

“Too Hot to Cook” Tuna and White Bean Dip
1 15-ounce can Great Northern Beans, rinsed and drained
6 ounces olive oil-packed tuna, undrained (or water packed tuna, drained, plus 1/4 cup extra virgin olive oil)
2 cloves garlic, crushed
juice of two lemons
2-3 green onions, trimmed and chopped
1/4 teaspoon salt

Place all ingredients in a food processor and pulse a few times, just to form a chunky paste.  You still want some texture going. Taste and adjust salt, if needed.  Serve at room temperature or chilled, drizzled with a little additional olive oil, if desired.

Thanks for reading,

-Angela FRS

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8 Responses to White Bean and Tuna Dip

  1. Karen Harris July 22, 2011 at 10:14 pm #

    I'm sitting here right now thinking how delicious this would be with a glass of wine then I realize that I am dining with grilled cheese boy tonight. Maybe next week with my Wednesday lunch group. They would love it.

    Reply
  2. Jersey Girl Cooks July 22, 2011 at 11:04 pm #

    This looks great especially since it's 103 today!

    Reply
  3. Angela FRS July 22, 2011 at 11:20 pm #

    Yow. You have us beat! Only about 98 here (practically balmy…). Karen, it pairs well with a crisp white :)

    Reply
  4. Erin @ Peasant's Feast July 23, 2011 at 2:01 am #

    I hope the weather is going to get better for you! I have to say, anything that doesn't involve added heat sounds good, but this looks wonderful! Keep cool…

    Reply
  5. Ang July 24, 2011 at 5:16 am #

    One of my most favorite things to eat for lunch is tuna mixed with a little mayo and then potato chips for dipping. (definitely a treat) I can not wait to try this recipe! I love every ingredient and I think it all mixed together would be soooo good. I'm so excited, can you tell?? :)

    Reply
  6. The Mom Chef July 24, 2011 at 5:34 pm #

    Angela, you're right. It's way too hot to cook. This tip is perfect; providing everything we need. I'll be it would even be good on a slice of tomato!

    Reply
  7. Angela FRS July 24, 2011 at 10:36 pm #

    Oooo…on sliced tomatoes sounds fantastic. Will try that when we finally have some ripe ones.

    Reply
  8. Angela FRS July 25, 2011 at 3:47 pm #

    Ang, I think this would be most excellent with potato chips!

    Reply

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