1 x 80 g tin of tuna in spring water (no added salt)
½ a lemon
3 sprigs of fresh basil
Tap For Method
Share this Recipe
Tap For Ingredients
Drain the cannellini beans and tuna, then tip into a blender (use a hand-held stick blender, if you prefer) or bowl.
Squeeze in the lemon juice, pick or tear in the basil leaves, then either blend to a puree, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here). If it’s a bit too thick, add a little water to loosen, then serve.
This makes a great dip for adults too, but remember to season it first – serve with crudités for dunking.