-
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.
-
2
Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour.
-
3
Pat the cucumber dry between paper towels and transfer it to a bowl.
-
4
Stir in the yogurt, the garlic, and salt and pepper to taste and combine the mixture well.
-
5
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.
-
6
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.
-
7
Add the wine and simmer the mixture until the wine is reduced by half.
-
8
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.
-
9
In a small bowl toss together the tuna, the onion, the olives, the parsley, the vinegar, and salt and pepper to taste.
-
10
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.
-
11
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.
-
12
In a colander rinse the beans under cold water and discard any discolored ones.
-
13
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.
-
14
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
