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" (sorry, that link's no longer live). Then I made it for an impromptu sangria party on my patio and passed it along to two people. Two days later, I made up another batch for a birthday celebration – passing the recipe along again – and then snacked on 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
1 clove garlic
1/2 teaspoon kosher salt
15 ounces canned white beans, rinsed and drained
5 ounces canned tuna, drained
Zest & juice (about 4 tablespoons) of 2 lemons
1/2 red pepper, diced very fine
1 small red onion, diced very fine
1 ear fresh corn, kernels only (optional but lovely)
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
THE ORIGINAL WAY TO MIX This yields a chunky spread, a little bit messy to scoop and spread. With a fork, mash the garlic and salt together to form a thick paste. Then gently together mash in all the beans and the tuna. 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.
THE WAY I MIX IT This yields a spread that's more akin to tuna salad, yet leaves some beans and all the tuna and vegetables identifiable and distinct, it's much easier to scoop and spread. In a mini food processor, give the garlic and salt a few whizzes to mince. Add <<< about 3/4 of the beans >>> and process until smooth. Transfer to a mixing bowl and stir in the remaining beans, the tuna and the remaining ingredients. Serve with the "corn chip dippers" from Trader Joe's, they're like Doritos that scoop, love 'em!
VARIATIONS Add chopped kalamata olives or chopped radish or bits of fresh peach. Substitute dill or cilantro for the basil. Use a couple of green onions instead of red onion.
ALANNA's TIPS & KITCHEN NOTES
I like it when ingredients are "recognizable" in a dish, that's why I purée 3/4 of the beans, then stir in the remaining whole beans.
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MORE FAVORITE RECIPES for DIPS & SPREADS~ Tuna & White Bean Dip ~
~ Baba Ganoush (Middle Eastern Eggplant Spread) ~
~ Pumpkin Dip ~
~ Tofu Salad Sandwiches ~
~ Beet Pesto ~
~ more recipes for Dips & Spreads ~
from A Veggie Venture
~ Cucumber Dip with Feta ~
~ Creamy Ricotta with Tomato-Cucumber-Corn Salad ~
~ Savory Peach Appetizer ~
~ Blueberry Salsa ~
~ Olivada & Olivada Appetizers ~
~ more appetizer recipes ~
from Kitchen Parade
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