Zesty Tuna Antipasto
Makes approx. 1.75 L
Ingredients
| 45 ml | oil | 3 tbsp. |
| 2 | medium carrots, sliced into rounds | 2 |
| 2 ribs | celery, chopped | 2 ribs |
| 2 | medium green peppers, chopped | 2 |
| 1 | small cauliflower, cut in 1⁄4 inch pieces | 1 |
| 250 ml | chili sauce | 1 cup |
| 250 ml | ketchup | 1 cup |
| 250 ml | baby gherkin pickles, chopped | 1 cup |
| 250 ml | pickled onions, chopped | 1 cup |
| 125 ml | stuffed olives, cut in half | 1/2 cup |
| 3 cans | Ocean's Flaked Albacore Tuna (184g or 170 g), drained | 3 cans |
| 125 ml | apple cider vinegar | 1/2 cup |
Chef's Tips
Serve with crisps, crackers or tortillas.
Great recipe for using up small quantities of vegetables.
Serve as an appetizer or dip along with a bottle of Tabasco for desired heat.
Directions
| 1 | In a large heavy saucepan, heat oil. Add carrots, green peppers, cauliflower and celery and sauté gently for 10 minutes. |
| 2 | Add chili sauce, ketchup, gherkins, onions and olives and simmer for 10 minutes, stirring occasionally. |
| 3 | Add tuna. Stir in vinegar. Simmer until heated through. Cool. Refrigerate 4 hours or overnight. |
| 4 | Serve with crackers or crisps. |
| 5 | This recipe is wonderful for canning. Follow your canner's instructions. |
