Tuna and vegetable antipasto

    Tuna and vegetable antipasto

    Recipe photo: Tuna and vegetable antipasto
    1

    Tuna and vegetable antipasto

    (26)
    1hr30min


    25 people made this

    About this recipe: This recipe makes a large amount. I usually put some in sterilised jars and give them away as Christmas gifts. Delicious with crusty bread and a glass of red.

    Ingredients
    Serves: 56 

    • 400g (14 oz) chopped cauliflower
    • 800g (1 3/4 lb) pickling onions
    • 300g (11 oz) chopped red pepper
    • 300g (11 oz) chopped green pepper
    • 250g (9 oz) chopped celery
    • 2 cucumbers - peeled, seeded and chopped
    • 250g (9 oz) carrots, chopped
    • 450ml (16 fl oz) olive oil
    • 450ml (16 fl oz) distilled cider vinegar
    • 175g (6 oz) tomato purée
    • 1 tablespoon pickling spice, wrapped in muslin
    • 150g (5 oz) black olives, pitted and chopped
    • 150g (5 oz) green olives, pitted and chopped
    • 3 (300g) tins chopped mushrooms
    • 2 (185g) tins tuna in springwater, drained and flaked

    Method
    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. In a large bowl with enough lightly salted water to cover, place the cauliflower, onions, red peppers, green peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
    2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
    3. In a large saucepan, place the oil, vinegar, tomato purée and pickling spice. Bring the mixture to the boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
    4. Drain and rinse the remaining vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
    5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove from heat. Discard the wrapped pickling spice. While still hot, transfer to sterilised jars and refrigerate.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (21)

    by
    105

    I also found this recipe to have too much vinegar at first. But I remedied this by adding a half cup of ketchup, a quarter cup of white sugar and another small can of tomato paste. That fixed it. I also have to note that once canned in my pressure canner, this recipe takes on a rich, fuller taste and the texture is also improved. This stuff turned out to be so good that I immediately made another batch. I will be proud to give some away as Christmas gifts, but not too much as I want most of it for myself. Thanks for sharing!  -  30 Aug 2008  (Review from Allrecipes US | Canada)

    by
    70

    Thank you for posting this recipe. My mother used to make this and over the years I've lost the recipe. I m very happy to have it again. This is wonderful to eat on crackers and well worth the effort. Thanks again.  -  27 Apr 2001  (Review from Allrecipes US | Canada)

    by
    44

    This is a variation from one of my mother's most popular recipes. With some minor changes (I steamed the cauliflower and the carrots instead, used stuffed green olives and added some capers)the ingredients are pretty much the same. This is a GREAT dish, perfect to keep in the fridge and just eat with some crackers during a hot summer day.  -  02 Aug 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate