White Bean And Smoked Tuna Spread
Published December 23, 1989
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
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Ingredients
1 19-ounce can cannellini beans
3 tablespoons extra-virgin olive oil
¼ pound smoked tuna
3 tablespoons finely diced red onion
1 teaspoon finely chopped fresh rosemary
Tabasco to taste
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
20 grams carbs; 7 milligrams cholesterol; 186 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 337 milligrams sodium; 11 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the beans completely. Place in a bowl and add the olive oil. Mash until fairly smooth.
- Step 2
Cut the tuna into fine dice. Fold into the beans along with the onion and rosemary. Season to taste with Tabasco, salt and plenty of fresh pepper.
- Step 3
Chill at least one hour to allow the flavors to blend. Bring to room temperature before serving, preferably on black bread.
Private Notes
Comments
This can easily be done in a food processor. I used powdered dried rosemary to avoid the crunchy bits. A little preserved lemon, or lemon zest, is good. Fish sauce provided the salt addition.