When it comes to cravings and energy slumps, you need something healthy! This white bean and tuna spread is not only healthy, but is kind of addictive. You’ll be coming back again and again for more. It will soon become a favourite.
It ticks all the boxes – wholesome, filling, nutritious and so, so simple. Plenty of protein plus a load of fibre to keep you fuller for longer.
Quickly whiz this up on a Sunday and have a bowl in the fridge for lunches during the week, whether at work or at home.
Did I mention versatile?
I know not everyone loves olives, or capers for that matter. Simply substitute your own flavour additions – perhaps red onion, parsley, chopped gherkins, dill, preserved lemon, chilli etc.
Here’s what you need:
- 1 x 400g tin white beans such as cannellini
- 1 small tin of sustainably sourced tuna or salmon
- a good glug of olive oil
- juice of one lemon
To mix through (or use your own favourite additions):
- 1 x teaspoon capers, smashed
- about 10 chopped kalamata olives
- 1 x spring onion, sliced, including the green top
- sea salt and ground pepper to taste
- extra lemon quarter for an additional squeeze
To make up a batch of White Bean and Tuna Spread:
- In a food processor, whiz all the above ingredients together until well mixed, adding in more olive oil if the mixture is a little dry
- Stir through the additional ingredients
- Season to taste
- Add an additional squeeze of lemon to taste
Serve on a rice cracker, piece of toast or use as a dip with vegetable sticks (carrot, celery, zucchini, cucumber).
Why not try this as a breakfast alternative!
The mixture will keep in the fridge in a sealed container for a number of days.
Enjoy!
I’d love to hear about your own version of this dish. Share in the comments so we can all enjoy.
For more healthy and delicious lunch ideas, try:
Salad with Goats Cheese, Peach and Walnuts
With your health in mind,
Catherine x
