Antipasto with Tuna(Il Sol Antipasto)
A wonderful antipasto we used to buy at Domadio's Italian Store in Tenafly, NJ
Ingredients
Equipment
Method
- In a 4 or 5 quart pan combine catsup, chili sauce, water, oil, venegar, lemong juice, garlic, brown sugar, Worchestershire sauce, horseradish, cayenne and salt to taste. Bring to a boil, then reduce heat and simmer uncovered for a few minutes.
- Break cauliflower into flowerets, slice carrots 1/4 inch thick, (I use a ruffled edge cutter for this), slice celery diagonally into 1 1/2 inche lengths.
- Add cauliflower, carrots and celery along with mushrooms and pickled peppers. Cover, reduce heat and simmer slowly until veggies are crisp-tender(about 20 minutes).
- Drain tuna and add to mixture taking care to keep pieces whole.
- Simmer uncovered until just heated through. Add olives and refrigerate.
- This will keep for two weeks in the refrigerator.
Notes
This is an Italian/Sicilian appetizer that we serve during the holidays. It is an agro dolce recipe(sweet and sour). It has a lot of ingredients, none of them hard to find, but it is well worth the effort as I have not found anything close to this aside from the Sicilian caponata which is also this site.