Okay so you might think that this is just one more bean dip, nothing special about that. But I beg, think again.
For one thing, it's one of those pass-along recipes. It started with Ilda, neighbor to Tanna of My Kitchen in Half Cups who made it, along with my Pickled Beet Dip, for a meal of Little Bites. Then I made it for an impromptu sangria party on my patio and passed it along to two people. Two days later, I made it again for a birthday celebration -- passing the recipe along again -- and then snacked leftovers all week. Already, in just two weeks, this has become a staple summer recipe, for an easy party appetizer, for a small bite before supper, for quick lunches.
For another, what raises the bean dip several notches is the addition of tuna, which adds a certain savory meatiness that, when pressed, I'd identify as 'umami', the fifth taste sense.
OH and before I forget, see those cool crackers? You'll love these Herbed Saltines too. Yum.
TUNA & WHITE BEAN DIP
Time to table: excellent after resting a couple of hours, even better after 24 hours
Makes 2 cups
5 ounces canned tuna, drained
15 ounces canned white beans (see NOTES), drained
a good splash of apple cider or another vinegar (anything other than harsh plain white vinegar) or the juice of a lemon
1 clove garlic, minced
1 small red onion, chopped (or several green onions, chopped)
1/2 red pepper, chopped
Fresh basil, chopped - Tanna says to use a 'happy' amount!
Salt and pepper to taste
Olive oil - just enough to bind a bit, about 1 tablespoon
With a fork, gently mash the tuna and beans together (see NOTES). Stir in the remaining ingredients. Cover and refrigerate to let the flavors meld for a couple of hours or better yet, 24 hours. Serve with crackers.
Variations: Add chopped kalamata olives or chopped radish or bits of fresh peach. Substitute dill or cilantro for the basil.
I like people to be able to 'recognize' what's in a dish so when I made this the second time, I mashed half the beans with the tuna, then stirred in the remaining whole beans with the rest. This worked quite well with beans from the 'Mexican aisle' at the grocery, they were quite small. It might not work as well with larger cannellini beans.
Note to Vegetarians
~ Guacamole with Tomatillos ~
~ Baba Ganoush ~
~ Caponata ~
~ more recipes for dips & spreads ~
~ Summer Lentils ~
~ Cherry Tomato & White Bean Salad ~
~ Quick Radish & White Bean Salad ~
~ more recipes with beans & legumes ~
RECENT KITCHEN PARADE RECIPES
~ Minnesota Sloppy Joes ~
~ Finnish Fruit Tart ~
~ Ten-Minute Foolproof Enchilada Sauce & Ten-Minute Enchiladas ~
~ Roasted Rhubarb ~
~ Cauliflower Salad with Fresh Herbs ~
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