White Bean Spread with Tuna

This versatile spread is a great way to get lean protein and complex carbs at the same time. Spice it differently to create variations!

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 1 tsp Ghee
 1 Medium white onion (chopped)
 3 Cloves garlic
 1 cup White kidney beans (cooked)
 2 tbsp Lemon or lime juice
 2 tbsp Chopped fresh parsley or cilantro
 1 tbsp Dill (dried or fresh)
 1 Can wild tuna or salmon (canned, packed in water)
 To taste - sea salt and black pepper.
1

Heat coconut oil in a small frying pan and sauté onion until translucent. Do not over-brown.

2

Transfer pan contents to food processor. Add remaining ingredients.

3

Pulse until just blended for a chunky version, or longer for a smooth version.

4

Serving suggestions: on endive or lettuce boats, with cucumber slices, quinoa crackers, or pita wedges

Ingredients

 1 tsp Ghee
 1 Medium white onion (chopped)
 3 Cloves garlic
 1 cup White kidney beans (cooked)
 2 tbsp Lemon or lime juice
 2 tbsp Chopped fresh parsley or cilantro
 1 tbsp Dill (dried or fresh)
 1 Can wild tuna or salmon (canned, packed in water)
 To taste - sea salt and black pepper.

Directions

1

Heat coconut oil in a small frying pan and sauté onion until translucent. Do not over-brown.

2

Transfer pan contents to food processor. Add remaining ingredients.

3

Pulse until just blended for a chunky version, or longer for a smooth version.

4

Serving suggestions: on endive or lettuce boats, with cucumber slices, quinoa crackers, or pita wedges

White Bean Spread with Tuna

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).