Healthy Tuna dip with vegetable salad

15 minutes| Serves 2



2 x 95g tins Safcol Responsibly Fished Tuna, drained 1 onion, chopped 2 cloves garlic, chopped 1 x 400 g tin cannellini beans, drained 1 lemon (optional) Sea salt and pepper Chopped parsley + mint 400 g mixed raw vegetables
Step 1 - Sauté the onion and garlic in a pan for a few minutes to soften. Step 2 - Add into a food processor along with tuna, beans, a little lemon zest and juice if using and pepper. Step 3 - Blend into a smooth puree, adding a little water if necessary. Taste for seasoning and adjust. Step 4 - Add the fresh herbs then process again for another few seconds until mixed through. Step 5 - Spoon into serving bowls and drizzle with a little extra virgin oil. Step 6 - Serve alongside fresh seasonal vegetables (baby carrot, capsicum, celery) or alternatively, pile onto bruschetta and enjoy. Makes a terrific high protein lunch or snack.