• Layered White Beans, Tuna, And Vegetable Dip

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    • 1 1/2 c. plain yogurt
    • 1 x cucumber peeled, seeded, and minced fine
    • 1/4 tsp salt
    • 1 lrg garlic clove chopped and mashed to a paste with 1/2 tsp. salt
    • 1/2 lb dry white beans such as Great Northern soaked in sufficient cool water to cover them by 2 inches overnight or possibly quick-soaked (procedure follows) and liquid removed
    • 1 c. finely minced onion
    • 2 tsp chopped garlic
    • 1/2 tsp dry oregano crumbled
    • 2 Tbsp. extra virgin olive oil
    • 1/2 c. dry white wine a 6 1/2-oz can chunk-light tuna packed liquid removed and flaked in oil
    • 1/3 c. finely minced red onion
    • 1/4 c. finely minced pitted Kalamata or possibly other brine-cured black olives
    • 1/2 c. chopped fresh parsley leaves
    • 1 Tbsp. red-wine vinegar or possibly to taste
    • 2 x plum tomatoes diced
    • 1 x green bell pepper diced
    • 1/2 x red onion sliced thin
    • 1/4 c. sliced pitted Kalamata or possibly other brine-cured black olives toasted pita triangles


    1. Make the 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 the cucumber in
    2. another sieve, sprinkle it with the salt, and let it drain for 1 hour.
    3. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir
    4. in the yogurt, the garlic, and salt and pepper to taste and combine the mix well.
    5. Make the bean layer:In a saucepan combine the beans with sufficient cool water to cover them by 2 inches, simmer them, covered, for 1 hour, or possibly till they are tender, and drain them well, reserving the cooking liquid. In a skillet cook the onion, the garlic, the oregano, and salt and pepper to taste in the oil over moderately low heat, stirring, till the onion is softened. Add in the wine and simmer the mix till the wine is reduced by half. In a food processor puree the beans and the onion mix with 1/2 c. of the reserved cooking liquid and salt and pepper to taste, transfer the mix
    6. to a bowl, and refrigerateit, covered, till it is cold.
    7. Make the tuna layer:In a small bowl toss together the tuna, the onion, the olives, the parsley, the vinegar, and salt and pepper to taste.
    8. Assemble the dip:Spread the bean puree over the bottom of a 10-inch round shallow serving dish, top it with the tuna mix, and spoon the cucumber mix over the top. Refrigeratethe dip, covered, for at least 3 hrs or possibly overnight, sprinkle the top with the tomatoes, the bell pepper, the onion, and the olives, and serve the dip with the pita triangles.
    9. To quick-soak dry beans:In a colander rinse the beans under cool water and throw away any discolored ones. In a kettle combine the beans with sufficient cool water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 min.
    10. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
    11. Serves 8.

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