White Bean & Tuna Spread

When it comes to cravings and energy slumps, this recipe has got your back.

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.

You can quickly whiz this up on a Sunday and have on hand for lunches during the week, whether at work or home.

Did I mention versatile?

I know not everyone loves olives like me, 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

Here’s what you do:

  • 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 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.

With your health in mind,

Catherine


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