White Bean and Tuna Dip

by Jenn on February 17, 2010

in Dairy Free,Daring Kitchen,Diabetic Friendly,Dips and Sauces,Gluten Free,Seafood


Hummus isn’t the only bean dip out there.  And while I love hummus, tahini is expensive and can be hard to find.  I made this white bean and tuna dip to go with our “mezze” for this month’s Daring Kitchen challenge.  I originally decided to create a white bean dip because I couldn’t find tahini at all (I have a couple candidates for shops now to look), but in the end I liked this a whole lot better than hummus anyways.  This dip was incredibly inexpensive and quick to make – I definitely will be making this again, as I imagine it will be especially suitable for making pita bread sandwiches :)  The flavor of the cannellini beans is much more mild than that of chickpeas, which I think lends them to combining with a greater diversity of flavors and tastes.  And the tuna is not as overpowering as one might originally think.  I am sure when I say tuna dip that you conjure in your mind some mayonnaise & tuna fish concoction that announces itself with its very powerful aroma to the entire world around you the instant you even think about taking it out for lunch, eliciting evil glares from your coworkers for stinking up the office.  This dip is not like that.  I think a better description for the tuna would be well-balanced.  I wouldn’t say subtle, because one does not have to search for the flavor, but I will say well-balanced.  Maybe the white beans help to mellow everything out.  Either way, the entire blend is quite addicting – we had a bowl out for lunch with our pita bread, and over the next few hours the contents slowly disappeared.  Suffice to say we didn’t need dinner that night :)


4 cups white cannellini beans, canned (drained and rinsed) or already cooked
juice of 1/2 lemon
Extra virgin olive oil as needed (I didn’t need much, 1/2 c or so)
1/4 cup chopped sundried tomatoes (packed in olive oil)
1/2 cup canned tuna (200g)
your favorite italian herb blend
salt and pepper to taste

1.  Add beans and lemon juice to a food processor, and pulse until all smooth and homogenized.  If too thick, slowly pour in olive oil until the consistency is that of a scoopable dip.
2. Transfer dip from processor to a mixing bowl, and stir in sundried tomatoes, tuna, herbs, salt and pepper.  Serve and enjoy!



fimère February 17, 2010 at 12:30 pm

une belle idée de cuisiner des haricots, j’aime beaucoup
bonne journée

Valérie February 17, 2010 at 6:03 pm

Mmm, my father-in-law makes something similar in the summer! He puts tons of olive oil, though… :-)

Alta February 17, 2010 at 10:40 pm

Sounds wonderful. I’ve seen white beans and tuna paired together before, but I love your new version!

lo February 18, 2010 at 4:40 am

How perfect this would have been on our mezze table! Love the flavors of tuna and white bean together. Such simplicity about it. Do you use oil or water packed tuna? Have a preference?

Jenn February 18, 2010 at 7:26 am

For this the tuna I used was water packed – oil packed might give a stronger flavor…I should try it next time!

Lauren February 18, 2010 at 1:21 pm

I love this idea! I typically combine canned tuna with Greek yogurt in place of mayo but I bet the addition of beans makes an even creamier mixture. This dip would be a fantastic protein-packed sandwich filling!

Kim February 18, 2010 at 4:38 pm

You definitely got my stomach growling with this post! YUM!! What a great idea. I love hummus, but can’t eat tahini, so this is the perfect solution.

Thank you!

Lauren February 19, 2010 at 1:43 am

That looks so delicious! I love the tuna addition. I also find beans to be creamier than chickpeas, so this would be fantastic!

Simply Life February 19, 2010 at 11:53 pm

What a beautiful and delicious dip!

Jamie November 8, 2012 at 3:00 pm

Hi Jenn, sounds delicious. Where do you find gluten free pita bread?

Jenn November 8, 2012 at 9:00 pm

Hi Jamie – for this I actually tried making my own and it wasn’t half bad – the link to that recipe is here: http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/

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