Sunday, April 29, 2012

Tuna Antipasto

There's "antipasta" and "antipasto" and then there's this - one of my favorites that I first tried at a neighborhood supermarket in Winnipeg. One of my absolute anytime favorites, it cans very well and keeps in the 'fridge for a long time plus it's got more zippidy-doo-dah than any other antipasto recipe I have tried. 

Tuna Antipasto

  • 1/2 c oil (olive, preferably)
  • 4 cloves garlic, crushed
  • 3 green peppers & 3 red peppers (sweet), diced
  • 2 tins mushrooms, drained OR 1 lb mushrooms - sliced (optional)
  • 2 tins solid white tuna
  • 1 bay leaves
  • 2c sliced ripe olives
  • 1 c stuffed green olives, sliced
  • 2 1/2 c chopped sweet pickles
  • 1 c pickled white onions, chopped
  • 1 1/2 c tomato sauce
  • 2 c ketchup
  • 1 c vinegar
In large saucepan, heat oil and simmer peppers and mushrooms. Add rest of ingredients, mix well and continue to simmer for 10 minutes. Put in to sterilized pint jars and seal. Process in boiling water bath for 30 minutes. Store in refrigerator.

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