Mediterranean
Kitchen III
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Burrows, Karel
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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne

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Olive
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Schildkamp, Theo
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Starkist
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Taylor, Tracy
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Layered White Bean, Tuna and
Vegetable Dip
Gourmet March 1991

Cucumber Layer:
1 1/2 cups plain yogurt
1 cucumber, peeled, seeded,
chopped fine
1/4 teaspoon salt
1 large garlic clove, minced and mashed
to a paste with 1/2 teaspoon salt

Bean Layer:
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

Tuna Layer:
A 6 1/2-ounce can chunk light tuna packed
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

Accompaniments:
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 cold water
to cover them by 2 inches and simmer them, covered, for 1 hour or until
tender. 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 processor
purée the beans and onion mixture with 1/2 cup reserved cooking liquid
and salt 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 cucum-
ber mixture over the top. Chill the dip, covered, for at least 3 hours or
overnight. Sprinkle top with tomatoes, bell pepper, onion and olives and
serve the dip with pita triangles. Serves 8.
 

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