26 ounce tuna packed in oil, drained and flaked canned
1 cup cooking wine dry white
2 cucumbers english seeded chopped
2 cups parsley leaves fresh minced
1 tablespoon garlic minced
2 large cloves garlic with 1/2 teaspoon salt minced mashed
2 bell peppers diced green
0.5 cup kalamata black pitted sliced
1 cup kalamata black pitted finely chopped
0.5 cup chicken broth low-sodium homemade
0.3 cup olive oil
2 tablespoons olive oil extra-virgin
2 cups onion finely chopped
1 teaspoon oregano dried crumbled
3 cups yogurt plain
4 plum tomatoes diced
1 onion red sliced thin
1.3 cups onion red finely chopped
0.3 cup red-wine vinegar to taste
0.5 teaspoon salt
8 servings salt and pepper black freshly ground
Equipment
food processor
bowl
frying pan
paper towels
sieve
Directions
Drain the yogurt in a coffee filter-lined sieve set over a bowl 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, garlic, and salt and pepper, to taste, and combine the mixture well. Set aside
Heat the oil in a skillet over medium heat.
Add the onion, garlic, oregano, and cook, stirring, until softened.
Add the wine and simmer until reduced by 1/
In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
Transfer the mixture to a bowl and chill.
Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil. Season with salt and pepper.
Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top. Chill covered, for at least 3 hours or overnight.
When ready to serve, sprinkle the top with the garnish and serve.
