skish
IT

Cannellini and tuna parsley dip with celery

The classic beans-and-tuna pairing turned into a protein dip.

  • 10 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Cannellini and tuna parsley dip with celery

Per serving

Calories
329 kcal
Protein
29.1 g
Carbohydrates
31.9 g
Fat
10.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cooked cannellini beans105 g
  • Canned tuna in water90 g
  • Lemon juiceto taste
  • Parsley5 g
  • Extra virgin olive oil2 teaspoons
  • Celery175 g
  • Black pepperto taste
  • Saltto taste

Contains: fish, celery,

Method

  1. Drain and rinse the cannellini beans; drain the tuna well.
  2. Blend the cannellini, tuna, oil and lemon juice until smooth, adding a tablespoon of cold water if it is too thick.
  3. Chop the parsley and stir it in with a grind of black pepper; taste and adjust the salt.
  4. Wash the celery, remove the strings and cut it into sticks; serve with the cream.

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