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| Home -> [Appetizers, Dips & Spreads, Italian, Western European] -> [Speedy antipasto Recipe] |
Speedy antipasto
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Appetizers, Dips & Spreads, Italian, Western European |
Rating: |
0 |
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Ingredients:
| 2
| | Carrots, peel, thin slice | | 1/2
| cup | Green pepper, chopped | | 1/3
| cup | Sweet red pepper, chopped | | 1/2
| cup | Celery, chopped | | 1/2
| cup | Tiny cauliflowerets | | 1/2
| cup | Pitted black olives, chopped | | 1/2
| cup | Mushrooms, sliced | | 1/2
| cup | Small white pickled onions | | 1
| cup | Sweet pickles, chopped | | 1/2
| cup | Stuffed green olives, chop | | 7 1/2
| oz | Tinned tomato sauce | | 2/3
| cup | Ketchup | | 1
| tbsp | Olive oil | | 1
| can | Solid water-pack tuna, drain |
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Procedures:
| 1 | Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. | | 2 | Stir to mix. | | 3 | Cover and microwave on high for 5 minutes, or until boiling. | | 4 | Stir once. | | 5 | Microwave on medium-low for 15 to 20 minutes, or until carrots are crisp-tender. | | 6 | Stir every 5 minutes. | | 7 | Flake and add tuna to vegetable mixture. | | 8 | Refrigerate for up to 2 weeks, or freeze for up to 3 months. | | 9 | Serve with crackers or french bread. |
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