Tuna, Shrimp and Vegetable Antipasto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Antipasto is creative, savory and versatile. This one works on cheese and crackers, as part of an antipasto platter or in a sandwich. Ingredients:
2 tablespoons extra virgin olive oil |
1 1/2 cups tiny cauliflower florets |
1 cup chopped onion |
2 garlic cloves, minced |
1 cup chopped mushroom |
1/4 teaspoon pepper |
1 cup ketchup |
1/2 cup pitted black olives, finely chopped |
1/2 cup pimento stuffed olive, finely chopped |
1/2 cup finely chopped sweet green pepper |
1 (170 g) can solid white tuna, drained |
1 (106 g) can small shrimp, drained |
1/4 cup white wine vinegar |
1/4 cup chopped fresh parsley |
Directions:
1. In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
2. Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
3. Canadian Living Gifts from Your Kitchen.
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