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Zesty Tuna Antipasto

Makes approx. 1.75 L

Metric
Imperial
Ingredients
40 ml
3 tbsp
Oil
2 2
Medium carrots, sliced into rounds
2 ribs
2 ribs
Celery, chopped
2 2
Medium green peppers, chopped
1 1
Small cauliflower, cut in 1⁄4 inch pieces
250 ml 1 cup
Chili sauce
250 ml
1 cup
Ketchup
250 ml
1 cup Baby gherkin pickles, chopped
250 ml 1 cup
Pickled onions, chopped
125 ml 1/2 cup Stuffed olives, cut in half
3 cans 3 cans Ocean's Flaked Albacore Tuna (184g or 170 g),  drained
125 ml 1/2 cup
Stuffed olives, cut in half
 125 ml  1/2 cup  Apple cider vinegar

Chef's Tips

Serve with crisps, crackers or tortillas.
Great recipe for using up small quantities of vegetables.
Serve as an appetizer or dip along with a bottle of Tabasco for desired heat.

Directions

  1. In a large heavy saucepan, heat oil.
  2. Add carrots, green peppers, cauliflower and celery and sauté gently for 10 minutes. Add chili sauce, ketchup, gherkins, onions and olives and simmer for 10 minutes, stirring occasionally.
  3. Add tuna. Stir in vinegar. Simmer until heated through. Cool. Refrigerate 4 hours or overnight.
  4. Serve with crackers or crisps.This recipe is wonderful for canning. Follow your canner's instructions.

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