Tuna Antipasto

    Tuna Antipasto

    4saves
    13hours30min


    25 people made this

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

    Ingredients
    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

    Directions
    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 (5)

    by
    0

    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

    by
    0

    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. - 29 Sep 2008

    by
    0

    When I was in college, my best-friend's mother provide us with jars of antipasto for our autumn camping trips to the coast-this must be her secret recipe! Other than it being a little too oily, this was great! My family enjoyed it with San Francisco sourdough french bread and a bottle of Sangiovese. - 29 Sep 2008

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