Tuna, Shrimp and Vegetable Antipasto
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Ingredients
| 2 tbsp. | extra virgin olive oil | | 1-1/2 cup | tiny cauliflower florets | | 1 cup | chopped onion | | 2 cloves | garlic, minced | | 1 cup | chopped mushrooms | | 1/4 tsp. | pepper | | 1 cup | ketchup | | 1/2 cup | pitted black olives, finely chopped | | 1/2 cup | pimiento stuffed green olives, finely chopped | | 1/2 cup | finely chopped sweet green pepper | | 1 (170) | can solid white tuna, drained | | 1 (106) | can sm. shrimp, drained | | 1/4 cup | white wine vinegar | | 1/4 cup | chopped fresh parsley |
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Instructions
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.
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.
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Author's Comments
Antipasto is creative, savory and versatile. This one works on cheese and crackers, as part of an antipasto platter or in a sandwich.
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