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


  • 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)


  • 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.

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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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Posted by LMWReport
Very more-ish, does not last very long.