| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Vegetarian |
Dips, Fish & seaf, Legumes, Vegetable, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Nonfat plain yogurt |
| 1 |
|
Cucumber, peeled seeded and |
|
|
chopped fine |
| 1/4 |
t |
Salt |
| 1 |
|
Garlic clove, minced and |
|
|
mashed to a paste with |
| 1/2 |
t |
Salt |
| 1/2 |
lb |
Dried white beans, see * |
| 1 |
c |
Finely chopped onion |
| 2 |
t |
Minced garlic |
| 1/2 |
t |
Dried oregano, crumbled |
| 2 |
T |
Olive oil |
| 1/2 |
c |
Dry white wine |
| 6 1/2 |
oz |
Light tuna in water, drained |
|
|
and flaked 1 can |
| 1/3 |
c |
Red onion, finely chopped |
| 1/4 |
c |
Kalamata olive, or other |
|
|
brine-cured black olives |
| 1/2 |
c |
Fresh parsley, minced |
| 1 |
T |
Red wine vinegar, or to |
|
|
taste |
| 2 |
|
Plum tomatoes, diced |
| 1 |
|
Green bell pepper, diced |
| 1/2 |
|
Red onion, sliced thin |
| 1/4 |
c |
Kalamata olive, sliced |
|
|
pitted or other |
|
|
brine-cured black |
|
|
Toasted pita triangles |
INSTRUCTIONS
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 1/2 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 1/2
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@elekta.com>
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; 1 1/2 Vegetable; 1/2 Non-Fat
Milk; 1 1/2 Fat Recipe by: Gourmet March 1991 Posted to EAT-LF Digest
by "Ellen C." <ellen@brakes.elekta.com> on Jun 29, 1999, converted by
MM_Buster v2.0l.
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