Pureed Cannellini Beans with Tuna and Dill


Having a dip for veggies is a nice way to not only enjoy fresh, seasonal produce, but also keep those veggies interesting.  I love having something healthy and satisfying ready for a snack, such as hummus, but I wanted something new.  The combination of fresh dill, mild cannellini beans and fruity high quality olive oil is nutrient dense and protein packed!

Serve with endive spears or sugar snap peas – it’s rich, fresh and satisfying.

Serves 6 as an appetizer


1 – 15oz can cannellini beans (also called White Northern Beans)
2 tablespoons fresh dill, chopped
2 lemons, juiced
1/2 – 5oz can tuna, packed in oil
4 tablespoons olive oil (good quality)
Salt/pepper to taste


1) Drain and rinse beans, drain tuna and set aside.

2) In a food processor, pulse beans, lemon juice, dill, 1/4 teaspoon salt and 1/4 teaspoon pepper to a chunky consistency.

3) Add drained tuna to bean mixture and puree while slowly adding olive oil through a pour spout in the top of the food processor – this slow integration of oil will emulsify and fluff the puree.

4) Add salt/pepper to taste, blend thoroughly and serve.


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