In these uncertain times it’s nice to have a pantry stocked with staples you can mix together to create tasty dishes for your iso-enjoyment. This flavorful, spunky and substantial antipasti is made with 4 shelf stable ingredients as well as optional herbs and spices.
This antipasti is always a pleaser and it tastes better when the flavors are allowed to meld for a day or two. Keep some in the refrigerator, it will be the hit of your next Zoom happy hour! The complete recipe is below, here is the step-by-step…
It starts with a 16 ounce jar of pickled vegetables, I used Italian mix Giardiniera by Mezzetta and chopped them all to a medium/fine chop.
Ingredients
1 – 16 ounce jar Mozzetta Italian Mix Giadiniera pickled vegetables
1- 6 ounce can of tuna {preferably packed in olive oil}
3 tablespoons olive oil
2 tablespoons capers
2 tablespoons finely chooses fresh herebs {I used parsley and oregano}, or 1 tablespoon dried, optional
1/2 teaspoon dried pepper flakes, optional
A grind or two of black pepper
Preparation
Chop pickled vegetables to a medium, fine chop. Put into a medium sized mixing bowl. Create a “bowl” in the middle of vegetables, fork the tuna into the center and flake it with the fork.
Pour in olive oil, capers, fresh herbs, pepper flakes and a grind of black pepper and mix it all up. Store in refrigerator {at least overnight} until ready to serve.
Serve with crackers or as prepared crostini’s
I hope you are healthy and happy.
Take care and make the most of this uncertain time.
All done and ready pour demain!