Tuna Antipasto

tuna antipasto Appetizer Puerto Rican
Tuna Antipasto
  • Prep 10 min
  • Total 25 min
  • Servings 2
Updated July 17, 2017


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


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

More About 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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