Layered White Beans Tuna And Vegetable Dip Recipes

LAYERED WHITE BEANS, TUNA, AND VEGETABLE DIP

Steps:

• 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.
• 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 orégano, 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 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.
• In a small bowl toss together the tuna, the onion, the olives, the parsley, the vinegar, and salt and pepper to taste.
• 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. 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.
• 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.

LAYERED MEDITERRANEAN TUNA SPREAD

Steps:

• In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate.
• Top with olives, tuna, tomato, egg and parsley. Serve with crackers.

HERBED WHITE-BEAN AND TUNA DIP

Steps:

• Puree garlic cloves in a food processor.
• Add all other ingredients except the oil and process until combined.
• Add the oil and process until smooth, for a few more seconds.

SKINNY TUNA AND WHITE BEAN WRAPS

Steps:

• In a small bowl, combine red onion, lemon juice, pepper, and salt. Whisk in olive oil; set aside.
• In a large bowl, slightly mash beans. Add tuna, tomatoes, and parsley. Pour dressing over bean mixture; stir gently.
• Divide bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately, or cover and chill for up to 6 hours.

WARM WHITE BEAN DIP

Steps:

• Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
• With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
• Heat in the microwave on high for 30 seconds.