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Tuna Antipasto

Tuna Antipasto
  • Prep 10 min
  • Total 25 min
  • Servings 2
By Tablespoon Kitchens
Updated July 17, 2017

Ingredients

  • 2 cans (12oz) of albacore tuna
  • 3 tablespoons olive or vegetable oil
  • 2 cups sliced stuffed olives
  • 3 cloves garlic, crushed
  • 2 cups pearl onions (small)
  • 1 green bell pepper cut into small cubes
  • 1 teaspoon of apple cider vinegar
  • 1 1/2 cup frozen cut green beans
  • 1 large carrot cut into small cubes
  • 1 1/2 cup ketchup
  • 1 can (8 oz) Spanish-style tomato sauce
  • 1 can (8.5 oz) chopped tomatoes (stewed)
  • 2 bay leaves

Steps

  • 1
    Fry the onions in small pot with the garlic and pepper at medium-low heat. Don’t let them burn because they'll taste bitter.
  • 2
    Add the rest of the ingredients and cook for 15 minutes with the lid on. Let cool and serve.

  • Use canned chicken or 2 diced chicken breasts instead of tuna. You can also omit them all together. If you prefer it without meat, add more vegetables like cauliflower, mushrooms or zucchini.
  • You also serve with vegetables or white rice.
  • You can keep the refrigerated in jars for more time.

No nutrition information available for this recipe

  • Tuna or chicken antipasto is a favorite at Puerto Rican parties. It is usually served with savory crackers or over toast at family reunions. This recipe is very easy to prepare, so it's perfect for your reunions or birthday parties. All you have to do is cut the vegetables into small pieces. You should be able to eat it in one or two bites. You can also give it a personal touch by adding more vegetables. Personally, I like changing the usual recipe by using small pearl onions to give the dish a nice presentation.
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