Main content


An old family recipe from Northern Italy, based on tuna and pickled vegetables



  • 1.

    Drain and rinse the giardiniera well, then chop finely and set aside.

  • 2.

    In a large pot, add oil and chopped anchovie. Over a low heat, stir until dissolved. This takes about 2 minutes.

  • 3.

    Add the chopped giardiniera and tomato paste, stirring well.

  • 4.

    Cook over a low heat, for about half an hour, stirring regularly.

  • 5.

    Turn off the heat and stir in the drained and flaked tuna.

  • 6.

    Mix well and set aside to cool.

  • 7.

    When cooled , spoon into a glass jar and refrigerate.

  • 8.

    Fills approx. 3 small terrines.


Use the rinsed out giardiniera jar to store antipasto.
Keeps in the fridge for weeks.
Serve as a dip, with crackers; as a sandwich filler; on toast; or eat straight out of the jar.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Antipasto.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by LMWReport
Very more-ish, does not last very long.