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Crudités with tuna and bean dip
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Use seasonal garden veggies for a beautiful and customizable crudité platter, perfect for sharing or individual servings.
Ingredients:
  • 1 red capsicum, thickly sliced, seeds removed
  • 1 yellow capsicum, thickly sliced, seeds removed
  • 4 baby (Dutch) carrots, ends trimmed
  • 4 snow peas
  • 1 red witlof (Belgian endive), leaves separated (smaller inner leaves only)
  • 400g can cannellini beans, rinsed, drained
  • 185g can tuna in springwater, drained
  • 1.25 gm paprika, plus extra to garnish
  • 20.00 ml capers, rinsed, drained
  • 18.20 gm extra virgin olive oil
  • Thyme sprigs, to garnish
Instructions:
  • To make the dip, combine beans, tuna, paprika, capers, and lemon juice in a food processor or blender. Add salt and pepper, then pulse until a slightly chunky paste is formed.
  • Drizzle the vegetables with oil, place in a serving bowl, and garnish with thyme sprigs before arranging on a platter.

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