Tuna Antipasto

    13 hours 30 minutes

    This is a great antipasto with crusty bread and glass of red. This recipe makes a lot so I usually give some jars away.

    28 people made this

    Serves: 56 

    • 400g chopped cauliflower
    • 800g pickling onions
    • 300g chopped red capsicum
    • 300g chopped green capsicum
    • 250g chopped celery
    • 2 cucumbers - peeled, seeded and chopped
    • 250g carrots, chopped
    • 2 cups (500ml) olive oil
    • 2 cups (500ml) distilled cider vinegar
    • 175g tomato purée
    • 1 tablespoon pickling spice, wrapped in muslin
    • 150g black olives, pitted and chopped
    • 150g green olives, pitted and chopped
    • 3 (220g) tins sliced mushrooms
    • 2 (185g) tins tuna in water, drained and flaked

    Preparation:1hour  ›  Cook:30min  ›  Extra time:12hours soaking  ›  Ready in:13hours30min 

    1. In a large bowl with enough lightly salted water to cover, place the cauliflower, onions, capsicums, 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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    Reviews in English (24)


    Used different ingredients. this recipe has too much vinegar. I had to add 2 bottles of tomato sauce and drain the vinegar It ended up tasting fine with some major adjustments.  -  29 Sep 2008


    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.  -  29 Sep 2008


    very easy  -  29 Sep 2008