INGREDIENTS

INSTRUCTIONS

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 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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