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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.
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)
- 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
Instructions
- 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.
- Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.
Notes
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
