"All the ingredients in this antipasto recipe cooks in one pot
making it easy to make and very tasty. The flavors combine
together to make this freezer-stored dish great for entertaining
guests."
Serving: 96 | Prep: 20m | Ready in: 50m
Ingredients
• 1 cup marinated cocktail onions, cut in half
• 20 oz. canned mushrooms, drained and minced
• 1 red bell pepper, minced
• 1 green bell pepper, minced
• 1 cup stuffed green olives, minced
• 1 cup black olives, minced
• 1 cup dill pickles, minced
• 1 (14.5 oz.) can green beans, drained
• 2 (5 oz.) cans tuna, drained and flaked
• 2 1/2 cups ketchup
• 1/4 cup vinegar
• 1/4 cup olive oil
Direction
• In a big pot set over medium high heat, combine canned mushrooms, pearl
onions, green bell pepper, red bell pepper, dill pickles, tuna, black olives,
green olives, green beans, olive oil, ketchup and vinegar. Bring to a boil
while stirring. Turn heat down and let it simmer for 20 minutes.
• Take pot from heat. Set aside to cool completely then transfer to sterile
freezer containers, leaving 1 inch of space on top. Keep frozen.
Nutrition Information
• Calories: 22 calories;
• Total Carbohydrate: 2.4 g
• Cholesterol: < 1 mg
• Total Fat: 1 g
• Protein: 1 g
• Sodium: 198 mg