FABULOUS FAUX TUNA BRUSCHETTA
Your perfect sexy appetizer that’s ever so easy to make! Blast the bean blend in your food processor, slather it on zucchini slabs, top with cayenne, black pepper and sea salt and team with garden fresh tomatoes, fresh basil and a flavor rich garlic and herb balsamic vinaigrette. The combo is incredible.
No white beans on hand - chickpeas are great too!
PS - if you tried this recipe before take note, it's been slightly revised.
INGREDIENTS
2 cups cooked white beans (Northern) or 1, 19 oz can, drained
½ small red onion, roughly chopped - about 1/4 cup
1 large clove garlic
2 stalks celery including leaves, finely chopped
1-2 tbsp crumbled nori leaves or dulse, (optional yet lends a perfect 'sea' taste)
¼ cup tahini paste
1 tsp Dijon mustard
4 tbsp fresh lemon juice, approx 1 large lemon
1 tsp dried thyme or dill, rubbed
1/2 tsp sea salt or celery salt and fresh black pepper, to taste
Water if needed to adjust consistency
TO SERVE:
Small Romaine hearts, endive, zucchini, radish slices, celery stalks, etc,
Fresh herbs
DIRECTIONS
TERI'S TIPS:
Your perfect sexy appetizer that’s ever so easy to make! Blast the bean blend in your food processor, slather it on zucchini slabs, top with cayenne, black pepper and sea salt and team with garden fresh tomatoes, fresh basil and a flavor rich garlic and herb balsamic vinaigrette. The combo is incredible.
No white beans on hand - chickpeas are great too!
PS - if you tried this recipe before take note, it's been slightly revised.
- Dip, appetizer
- Prep time: 10 mins plus soaking, cooking beans
- Plant-based/vegan, gluten, soy free, no added oil
- Yield: 2 ½ cups
INGREDIENTS
2 cups cooked white beans (Northern) or 1, 19 oz can, drained
½ small red onion, roughly chopped - about 1/4 cup
1 large clove garlic
2 stalks celery including leaves, finely chopped
1-2 tbsp crumbled nori leaves or dulse, (optional yet lends a perfect 'sea' taste)
¼ cup tahini paste
1 tsp Dijon mustard
4 tbsp fresh lemon juice, approx 1 large lemon
1 tsp dried thyme or dill, rubbed
1/2 tsp sea salt or celery salt and fresh black pepper, to taste
Water if needed to adjust consistency
TO SERVE:
Small Romaine hearts, endive, zucchini, radish slices, celery stalks, etc,
Fresh herbs
DIRECTIONS
- Measure all the dry ingredients but water into a food processor and mix on high speed until well blended and mixture holds together yet is still a little chunky. Add a little water if needed to create desired consistency.
- Taste and adjust seasonings as desired then transfer to a serving bowl or make the bruschetta as mentioned above. Any way you serve this, you’re sure to love it.
TERI'S TIPS:
- Sub the tahini for vegan mayo if desired for a more traditional tuna salad taste
- Freeze ½ this dip if you like. It holds up well and is perfect when you need a fast food option
- Add a few tbsp pickles if desired and a sprinkle of paprika, sweet or smoked
Recipes/Pictures property of Teri Gentes – permission required to republish