• Ingredients: 21
  • Serves: 8

Layered white beans, tuna, and vegetable dip with plum tomatoes, diced, green bell pepper, diced, 1/2 red onion, sliced thin, sliced pitted kalamata or other brine-cured black olives, toasted pita triangles.

Ingredients

For the cucumber layer:

For the bean layer:

For the tuna layer:

  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, sliced thin
  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
  • toasted pita triangles

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

Make the cucumber layer:

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

Make the bean layer:

  1. Step 3 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.
  2. Step 4 In a skillet cook the onion, the garlic, the orégano, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened.

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  3. Step 5 Add the wine and simmer the mixture until the wine is reduced by half. In a food processor purée 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.

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Make the tuna layer:

  1. Step 6 In a small bowl toss together the tuna, the onion, the olives, the parsley, the vinegar, and salt and pepper to taste.

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Assemble the dip:

  1. Step 7 Spread the bean purée 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.

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  2. Step 8 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.

    For this step you will need

To quick-soak dried beans:

  1. Step 9 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.