Grumpypasto with anchovy wrapped capers |
1/8 Cup Extra Virgin Olive Oil
1 Carrot, peeled and sliced about 1/8 inch
1/2 medium onion, rough chopped
2 Celery Stalks, chopped
1/4 head Cauliflower Broken into small pieces
5 raw mushrooms, sliced into 4 pieces
1 small garlic clove, crushed and minced
6oz Chili Sauce (Del Monte/ Huntz)
1 tsp. salt
1tsp. Accent
1 (6oz) can solid pack white albacore tuna
3 oz marinated artichoke hearts and juice
Juice of 1/2 fresh lemon
12 Black olives, sliced in half
10 Green Olives, sliced in half (Spanish Style)
Capers and/or anchovies (few, optional)
7 oz ketchup
Put oil in 3 quart microwavable pot, add sliced carrots, stir; cover and cook on HIGH heat for 3 minutes.
Add chopped onions and celery, stir; cover and cook on HIGH heat for 2 minutes.
Add cauliflower, stir; cover and cook on HIGH heat for 2 minutes.
Add mushrooms, stir; cover and cook on HIGH heat for 2 minutes. Set aside.
In a large glass or stainless steel bowl, add ketchup, chili sauce, lemon juice, salt, Accent, and garlic, and mix well.
Add cooked vegetables, Mix; add well drained tuna, broken into pieces, olives, artichoke hearts (with juice), cocktail onions, and carefully mix again.
Can be eaten immediately but reaches full flavor after being refrigerated 1 to 2 days or more.
For Taste Sale
Being a Mediterranean dish - consider adding 2 or 3 tablespoons of fresh chopped Flat Leaf (Italian) Parsley.
Another Mediterranean addition - Feta cheese.
He mentions adding anchovies and/or capers - I found canned, anchovy wrapped capers. They are WONDERFUL - I place them on top of the mix after I've put it in the serving bowl.
A sign of our times - he calls for a 6oz can of solid Albacore tuna - all I could find in the store these days are 5oz cans - it's up to you weather to go with 5oz or buy a second can and use 1/5 of it in the recipe.
I don't add the Accent
Serve with a sturdy cracker, sliced toasted chunks of bread.
No comments:
Post a Comment