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Crudités with tuna and bean dip

Crudités with tuna and bean dip
Recipe type: Snacks
Cuisine: American
Serves: 4
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
  • ½ tsp paprika, plus extra to garnish
  • 1 tbs capers, rinsed, drained
  • 2 tbs lemon juice
  • 1 tbs extra virgin olive oil
  • A few thyme sprigs, to garnish
  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.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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