Tuna and Cream Cheese Dip

This is a lovely and easy starter. Even Thomas who is normally the anti-tuna thinks it’s delicious. Thanks to Clarissa for the recipe.

tunadip.jpg

Tuna and Cream Cheese Dip
1 x medium tin plain tuna (in spring water)
1 x pot of cream cheese (250gms)
Good bunch of fresh mint
Salt and pepper to taste
Juice of half a lemon.

Loosen the cream cheese in a bowl (until smooth and easy to stir), flake the tuna into it and stir through, add the mint and stir, then salt, pepper and lemon juice.

Serve with carrot sticks.

Tuna Dip with Carrots

Tip: If the cream cheese is at room temperature it makes it easier to deal with :)

Cannellini Bean Salad with Capers, Chili and Parsley

This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.

It’s good as a side-salad.

beansidesalad.jpg

It’s good as a main

I just added a little canned tuna to bulk it out.

beantuna.jpg

Guess what I’m having for lunch tomorrow?

beanluchbox.jpg

Bean salad recipe

  • 1T olive oil
  • 2T salted capers
  • 1 can cannellini beans
  • 3T lemon juice
  • 1/2 C chopped Italian parsley
  • 1 large red chilli, seeded and chopped
  • 1 tomato, roughly chopped
  • 1 garlic clove, crushed
  • sea salt and cracked black pepper

Put it all in a bowl, toss well and let sit at least an hour before serving.

Thanks to my friend Jackie for this recipe.

Enjoy!
Kim.

© What Kim Ate - Theme By : OOPThemes