Serves
6
Prep
30
mins
Cooking
25
mins
Bean & Tuna Dip
This is a great recipe to get the kids involved in as the techniques involved are safe enough for them to do. Try serving as an after school snack with a selection of fresh vegetable sticks.
Directions
Step 1
Cook beans as directed on packet. Mash beans thoroughly with fork.
Step 2
Preheat oven to 180C.
Step 3
Add drained tuna to beans and mash through.
Step 4
Stir in cheese, half the butter, garlic, lemon rind, salt and pepper. Mix thoroughly.
Step 5
Press mixture into a lightly buttered 3 cup capacity ovenproof bowl. Sprinkle evenly with breadcrumbs and dot with extra butter.
Step 6
Bake for 25 minutes or until browned. Serve warm with crusty bread and baby spinach or lettuce leaves.
Tips
- Tuna could be replaced with tinned salmon. This recipe makes a great addition to a picnic spread or could even be used as a stuffing for whole pumpkin, red capsicums or mushrooms.
Ingredients
- 185g McKenzie's White Beans
- 180g tin tuna in oil
- 3/4 cup grated tasty or cheddar cheese
- 1 clove garlic, crushed
- 60g butter
- 1 lemon rind, finely grated
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 3 tbs fine dry breadcrumbs
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