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!