A filling and tasty dip. Good with crackers, with veggies or on a sandwich.
1 celery stalk
1 can tuna
1 (15oz) can white northern beans (or other white creamy bean)
Garlic powder or minced garlic cloves
Salt and Pepper
Cut carrot and celery into chunks and toss in the food processor and pulse until chopped finely, but not pureed. Scoop out and place in a bowl with drained tuna. Puree up the beans and garlic cloves until smooth and add in a thin stream of olive oil while the machine is running to help emulsify the bean puree (like making hummus). Add the pureed beans to the tuna and veggie mixture and salt and pepper to taste. Spread on crackers, make a sandwich or just dip some veggies.
Refrigerate for a few hours for a firmer spread.