Bean and tuna pâté with dippers recipe

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  • Serves 2
  • 20 mins to prepare
  • 657 calories / serving


  • 400g cannellini beans, drained
  • 185g tuna, drained
  • 1tbsp sundried tomato pesto or puree
  • ½ garlic clove, crushed
  • sliced baguette or breadsticks
  • carrot, scrubbed and sliced into matchsticks
  • celery, scrubbed and sliced into matchsticks
  • pear, cored and sliced and tossed with lemon juice to prevent browning
  • apple, cored and sliced and tossed with lemon juice to prevent browning
  • lemon juice
  • mild cheddar cheese, sliced into matchsticks
  • ham slices, rolled into little cigars

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 31%
  • Sugars

    25g 24%
  • Salt

    3.5g 58%

of the reference intake
Carbohydrate 62.8g Protein 45.2g Fibre 17.5g


  1. To make the white bean and tuna pâté, simply whizz the ingredients together in a small food processor or with a handheld blender. For a textured pâté, crush the ingredients together with a potato masher. Divide the pâté between little pots and accompany with your choice of breads, crudités, cheese, fruit etc..

Tip: Add your child’s favourite cheeses, vegetable crudités, bread and cold cuts here to dip in the pâté and make a personalised lunchbox. Add a frozen bottle of water or juice to the lunchbox. It will keep everything cool as it defrosts through the morning. The pâté will keep in the fridge, covered, for up to 4 days.

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