Make-Ahead Antipasto

Course : Antipasto
Serves: 7 cups
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups chopped carrots
1 cup chopped sweet green peppers
1 cup cauliflower florets -- cut in pieces
1 cup quartered mushrooms
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup pitted black olives -- sliced
1/2 cup pimento stuffed green -- olives, sliced
1/2 cup small white pickled onions
1/2 cup chopped marinated artichoke -- hearts
7 1/2 ounces tomato sauce
3/4 cup ketchup
3 tablespoons olive oil
6 1/2 ounces solid white tuna

Preparation / Directions:

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months.

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Antipasto Recipes