Make-Ahead Antipasto
Yield
7 servingsPrep
30 minCook
25 minReady
55 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
carrots
chopped |
|
| 1 | cup |
green bell peppers
bell, chopped |
|
| 1 | cup |
cauliflower florets
cut in tiny pieces |
|
| 1 | cup |
mushrooms
quartered |
*
|
| 1 | cup |
pickles, sweet
sweet, |
* |
| ½ | cup |
celery
chopped |
|
| ½ | cup |
black olives
pitted, sliced |
*
|
| ½ | cup |
pimento stuffed green olives
sliced |
*
|
| ½ | cup |
pickled onions
white, small |
* |
| ½ | cup |
artichoke hearts
marinated, chopped |
*
|
| 7-1/2 | ounces |
tomato sauce
|
|
| ¾ | cup |
ketchup
|
|
| 3 | tablespoons |
olive oil
|
|
| 6-1/2 | ounces |
tuna
solid white |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrots
chopped |
|
| 237 | ml |
green bell peppers
bell, chopped |
|
| 237 | ml |
cauliflower florets
cut in tiny pieces |
|
| 237 | ml |
mushrooms
quartered |
*
|
| 237 | ml |
pickles, sweet
sweet, |
* |
| 118 | ml |
celery
chopped |
|
| 118 | ml |
black olives
pitted, sliced |
*
|
| 118 | ml |
pimento stuffed green olives
sliced |
*
|
| 118 | ml |
pickled onions
white, small |
* |
| 118 | ml |
artichoke hearts
marinated, chopped |
*
|
|
tomato sauce
|
|
||
| 177 | ml |
ketchup
|
|
| 45 | ml |
olive oil
|
|
|
tuna
solid white |
Directions
In large saucepan, bring all the ingredients exceptt for the tuna, to a boil.
Reduce heat and simmer, covered, for 20 to 30 minutes or until carrots are tender-crisp, stirring occasionally.
Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces.
Transfer to serving size containers.
Can be refrigerated for up to 2 days, or frozen for up to 3 months.
