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Bean and tuna pâté with dippers recipe

4 ratings

See method

Serves 2
20 mins to prepare
657 calories / serving

Ingredients

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

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
2760kj
657kcal 33%
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

Method

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.

See more Fish recipes