Sirena Tuna and Potato Dip

Flavoursome and filling, this dip is simple to make and enjoyed with all of your favourite dippers.

Ingredients

185 g can SIRENA TUNA in Olive Oil

400g boiled, peeled potato (or 400 g can cannellini beans, or another white bean, drained and rinsed)

1 tbsp lemon juice

4 tbsp egg mayonnaise

Salt and pepper to taste

3 egg yolks

400 mls light olive oil

1 tbsp lemon juice

¼ tsp salt

Place all the ingredients into a food processor and blend until smooth.
Season with salt and pepper and serve with a selection of crudités – we love matchsticks of baby carrot, quartered radishes, mini cucumbers and red and green peppers.

To make Sirena Chilli Cannellini Dip

To make Sirena Springwater Cannellini Dip