Antipasto From Rosemary'S Kitchen
A vibrant, savory antipasto featuring a medley of vegetables, olives, and tuna, perfect for holiday gatherings or as a flavorful appetizer for any occasion.
Ingredients
- 1/4 c. olive oil ⓘ
- 1 (30 oz.) bottle ketchup ⓘ
- 1/4 lb. chopped mushrooms ⓘ
- 1/4 lb. chopped green pepper ⓘ
- 1/4 lb. cocktail onions ⓘ
- 1 small jar stuffed green olives, drained and chopped ⓘ
- 1/4 lb. dill pickles, chopped
- 1/4 c. wine vinegar ⓘ
- 1/2 (10 oz.) bottle chili sauce
- 1/2 lb. chopped cauliflower ⓘ
- 1/4 lb. chopped red pepper ⓘ
- 1/2 lb. green beans, cut ⓘ
- 1 (14 oz.) can black olives, chopped ⓘ
- 1 (7 1/2 oz.) can solid white tuna, drained ⓘ
Instructions
- Combine olive oil, vinegar, ketchup, and chili sauce in a saucepan and simmer about 30 minutes to remove ketchup taste.
- Add cauliflower, red pepper, and green pepper, then simmer for 10 minutes.
- Add green beans, chopped mushrooms, olives, and pickles, then bring to a boil.
- Add tuna and bring to a boil, stirring constantly.
- Remove from heat, cool, and place in containers for freezing or seal in jars.
Tips & Substitutions
For a twist, consider adding artichoke hearts or sun-dried tomatoes to enhance the Mediterranean flavors. If you're short on time, pre-chopped vegetables can be used, but fresh produce will yield better texture and taste. Adjust the chili sauce to your heat preference; if you like it milder, reduce the amount. This antipasto can also serve as a great topping for crusty bread or crackers.
Serving Suggestions
Serve this antipasto as a vibrant appetizer or as part of a charcuterie board alongside cheeses, cured meats, and crusty bread. It pairs beautifully with Lemony Bass Fillets or Skillet Fish Dinner for a complete meal. For a light lunch, enjoy it atop a bed of greens or as a filling for a Tuna Pocket sandwich.
Storage & Reheating
Allow the antipasto to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to a week or frozen for up to three months. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. Avoid boiling to maintain the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Antipasto From Rosemary'S Kitchen contains roughly 669 calories, with 10g protein, 28g carbohydrates, and 60g fat. It is an excellent source of vitamin C (169% of the Daily Value), vitamin D (37% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 852mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this antipasto ahead of time?
Yes, this antipasto can be made a day in advance. In fact, letting it sit overnight in the refrigerator allows the flavors to meld beautifully. Just be sure to store it in an airtight container. If you plan to freeze it, portion it into smaller containers for easy thawing.
Is there a vegetarian alternative for the tuna?
Absolutely! You can omit the tuna altogether for a vegetarian version or substitute it with chickpeas or cooked lentils for added protein. This will keep the dish hearty while maintaining its delicious flavor profile.
How can I adjust the acidity of the dish?
If you find the dish too acidic, you can add a teaspoon of sugar or honey to balance the flavors. Additionally, consider reducing the wine vinegar slightly. Taste as you go to ensure it meets your flavor preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).