https://www.lifestylefood.com.au/recipes/7325/antipasto

LifestyleFOOD.com.au

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

Ingredients

  • 1 large jar of giardiniera (pickled vegetables)

  • 1 tin of anchovies

  • 1 cup of olive oil

  • 1 small tin of tomato paste

  • 1 large can of tuna, in brine (420 g)

Method

  • 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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 208kj
  • Fat Total 18g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Notes

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

Tell us what you think in the comments below

 
 

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.