Layered white beans, tuna, and vegetable dip

8 servings

Ingredients

Quantity Ingredient
1½ cup Nonfat plain yogurt
1 Cucumber; peeled seeded and chopped fine
¼ teaspoon Salt
1 large Garlic clove; minced and mashed to a paste with
½ teaspoon Salt
½ pounds Dried white beans; see *
1 cup Finely chopped onion
2 teaspoons Minced garlic
½ teaspoon Dried oregano; crumbled
2 tablespoons Olive oil
½ cup Dry white wine
6½ ounce Light tuna in water; drained and flaked (1 can)
⅓ cup Red onion; finely chopped
¼ cup Kalamata olive; or other brine-cured black olives
½ cup Fresh parsley; minced
1 tablespoon Red wine vinegar; or to taste
2 Plum tomatoes; diced
1 Green bell pepper; diced
½ Red onion; sliced thin
¼ cup Kalamata olive; sliced pitted, or other brine-cured black
Toasted pita triangles

Directions

FOR THE CUCUMBER LAYER

FOR THE BEAN LAYER

FOR THE TUNA LAYER

* dried white beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained 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 another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir in the yogurt, the garlic, and salt and pepper to taste and combine the mixture well.

Make the bean layer:

In a saucepan combine the beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until 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, until the onion is softened. Add the wine and simmer the mixture until the wine is reduced by half. In a food processor puree the beans and the onion mixture with ½ cup of the reserved cooking liquid and salt and pepper to taste, transfer the mixture to a bowl, and chill it, covered, until it is cool.

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.

Assemble the dip:

Spread the bean puree over the bottom of a 10-inch round shallow serving dish, top it with the tuna mixture, and spoon the cucumber mixture over the top. Chill the dip, covered, for at least 3 hours or overnight, sprinkle the top with the tomatoes, the bell pepper, the onion, and the olives, and serve the dip with the pita triangles.

TO QUICK-SOAK DRIED BEANS

½ to 1 pound dried beans, picked over In a colander rinse the beans under cold water and discard any discolored ones.

In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

Posted to MC-Recipes list by Barb at PK 6/98 From Ellen C. <ellen@...>

Per serving: 261 Calories; 8g Fat (29% calories from fat); 16g Protein; 30g Carbohydrate; 8mg Cholesterol; 558mg Sodium Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1½ Vegetable; ½ Non-Fat Milk; 1 ½ Fat Recipe by: Gourmet March 1991

Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 29, 1999, converted by MM_Buster v2.0l.

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