Great Antipasto Recipe

Step 1

In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers.

Source: Canadian Living Magazine posted by Anne MacLellan

Things You'll Need

  • 2c Carrots; chopped
  • 1c Green pepper; chopped
  • 1c Cauliflower; florets, cut i
  • 1c Mushrooms; quartered
  • 1/2c Celery; chopped
  • 2 Tomatoes; chopped and seeded
  • 1c Black olives; sliced
  • 1/2c Onions; small, pickled, chopped
  • 1/2c Artichoke hearts; jar of ma
  • 1c Tomato sauce; or 8 oz can
  • 3/4c Ketchup
  • 3tb Oil; olive

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