This tuna antipasto recipe is so delicious.
It looks like a very odd series of ingredients but works surprisingly well.
This antipasto recipe is a great first course or appetizer recipe. Serve it alongside other hot and cold appetizers for a party, or use it as a starter course at your next dinner or any party.
Did You Know?…
The word antipasto (or antipasta as some call it) means “before the meal”. It is the traditional first course of a formal Italian meal, served at the table.
Antipasto is defined as “a course of appetizers consisting of an assortment of foods, such as olives, anchovies, sliced sausage, peppers, and artichoke hearts”.
This antipasti is a perfect cold appetizer to serve alongside other traditional antipasto foods, such as olives, cured meats, marinated artichokes, roasted peppers and cheeses.
Serve this wonderful antipasto recipe with crackers or sliced Italian crusty bread. Delicious!
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup sweet gherkins, sliced
- 1/4 cup red pepper relish
- 1/4 cup ketchup
- 1/4 teaspoon garlic powder
- 2 tablespoons oil
- 7 ounces canned tuna, drained and flaked
- Boil carrots and celery for about 5 minutes, until crunchy. Drain. Combine with remaining ingredients and mix well. Marinate several hours, or overnight, before serving.
Makes 2 cups, which serves approximately 6 to 8.
This recipe can be canned using a hot water bath canning process. It’s great for gift giving that way.
- Some recipes add a can of drained button mushrooms, sliced.
- I have also seen chopped steamed cauliflower added to this recipe.
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