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White Bean, Tuna and
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La Belle Cuisine
Layered White Bean, Tuna and
1 1/2 cups plain yogurt
1 cucumber, peeled, seeded,
1/4 teaspoon salt
1 large garlic clove, minced and mashed
to a paste with 1/2 teaspoon salt
1/2 pound dried navy or Great Northern
beans, quick-soaked, drained
1 cup chopped onion
2 teaspoon minced garlic
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup dry white wine
A 6 1/2-ounce can chunk light tuna
in oil, drained and flaked
1/3 cup finely chopped red onion
1/4 cup finely chopped pitted
Kalamata black olives
1/2 cup minced fresh parsley leaves
1 tablespoon red wine vinegar
2 plum tomatoes, diced
1 green or red bell pepper, diced
1/2 red onion sliced thin
1/4 cup sliced pitted Kalamata black olives
Toasted pita triangles
Make cucumber layer: In a sieve set over a bowl and lined
with a triple thickness of rinsed and squeezed cheesecloth, let the yogurt drain for 1
hour. Put cucumber in another sieve, sprinkle it with salt and let it drain
1 hour. Pat
cucumber dry between paper towels and transfer it to a bowl.
Stir in the yogurt, garlic,
and salt and pepper to taste; combine well.
Make bean layer: In a saucepan combine beans with enough
to cover them by 2 inches and simmer them, covered, for 1 hour or until
Drain them well, reserving the cooking liquid.
In skillet cook onion, garlic, oregano, and
salt and pepper to taste in olive
oil over moderately low heat, stirring, until onion is
softened. Add the wine
and simmer mixture until the wine is reduced by half. In a food
purée the beans and onion mixture with 1/2 cup reserved cooking liquid
and pepper to taste. Transfer mixture to a bowl and chill it,
covered, until it is cool.
Make tuna layer. In a small bowl toss together the tuna,
onion, olives, parsley, vinegar and salt and pepper to taste.
Assembly: Spread the bean purée over the bottom
of a 10-inch round
shallow serving dish, top it with the tuna mixture, and spoon the
ber mixture over the top. Chill the dip, covered, for at least 3 hours or
Sprinkle top with tomatoes, bell pepper, onion and olives and
serve the dip with pita
triangles. Serves 8.
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