Tuna, Shrimp and Vegetable Antipasto

by olga

Servings: 4 cups

INGREDIENTS

2 tbsp. extra virgin olive oil
1 1/2 cups 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 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

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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CHEF COMMENTS

Antipasto is creative, savory and versatile. This one works on cheese and crackers, as part of an antipasto platter or in a sandwich.

Tagged: appetizers, shrimp add tags

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