Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From Gourmet (via Sara Moulton).

Ingredients Nutrition


  1. Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl 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, garlic, and salt and pepper, to taste, and combine the mixture well.
  5. Set aside Make the bean layer: Heat the oil in a skillet over medium heat.
  6. Add the onion, garlic, oregano, and cook, stirring, until softened.
  7. Add the wine and simmer until reduced by 1/2.
  8. In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
  9. Transfer the mixture to a bowl and chill.
  10. Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
  11. Season with salt and pepper.
  12. Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top.
  13. Chill covered, for at least 3 hours or overnight.
  14. When ready to serve, sprinkle the top with the garnish and serve.
  15. From Gourmet (via Sara Moulton).