Equipment
* optional
Ingredients
Base
- 240 g cannellini beans, cooked, rinsed and drained
- 120 g smoked tuna, drained if in oil
Aromatics & Seasoning
- 30 ml extra virgin olive oil, plus extra for drizzling
- 15 ml lemon juice, freshly squeezed
- 2 g fresh rosemary, finely chopped
- 1 garlic, minced
- black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the ingredients by rinsing the cannellini beans thoroughly until the water runs clear. Drain the smoked tuna and flake it gently. Strip the rosemary leaves from the woody stem and chop finely.
In a food processor, combine the drained beans, smoked tuna, olive oil, lemon juice, chopped rosemary, and minced garlic (if using).
Pulse the mixture until it reaches your desired consistency. For a rustic spread, pulse 5-6 times to leave some texture. For a smooth mousse-like dip, process continuously for 30-45 seconds.
Taste the spread and season with freshly cracked black pepper. Salt is likely unnecessary due to the cured fish and canned beans, but adjust if needed. Pulse once to incorporate.
Transfer to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with a small sprig of rosemary before serving.
Chef's Notes
- If you cannot find smoked tuna, use high-quality jarred tuna in olive oil and add 1/2 teaspoon of smoked paprika or a drop of liquid smoke.
- For the best flavor profile, allow the spread to sit at room temperature for 15 minutes before serving so the rosemary oils infuse the mixture.
- This recipe adheres to the 'Five Ingredient' concept (excluding pantry staples like pepper/garlic), focusing on the quality of the tuna and beans.
- Serve on warm garlic-rubbed bruschetta or with endive leaves for a lighter, gluten-free option.
Storage
Refrigerator: 3 days — Keep in an airtight container. Bring to room temperature before serving to release flavors.
