Tuna and vegetable antipasto

    Tuna and vegetable antipasto


    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.

    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

    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.

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