An old family recipe from Northern Italy, based on tuna and pickled vegetables
Drain and rinse the giardiniera well, then chop finely and set aside.
In a large pot, add oil and chopped anchovie. Over a low heat, stir until dissolved. This takes about 2 minutes.
Add the chopped giardiniera and tomato paste, stirring well.
Cook over a low heat, for about half an hour, stirring regularly.
Turn off the heat and stir in the drained and flaked tuna.
Mix well and set aside to cool.
When cooled , spoon into a glass jar and refrigerate.
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.
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