Antipasto Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Cauliflower head1 Large
 Sweet pickled onions1 1⁄2 Pound (750 Gram)
 Celery stalks4
 Zucchini2 Medium
 Green peppers3 Large
 Red peppers3 Large
 Mushrooms1 3⁄4 Pound (800 Gram)
 Plum tomatoes1 3⁄4 Pound (800 Gram)
 Anchovy fillets4 Ounce (120 Gram)
 Canned flaked tuna12 1⁄2 Ounce (350 Gram)
 Vegetable oil9 Fluid Ounce (250 Milliliter)
 Stuffed green olives1 1⁄2 Pound (750 Gram)
 Kalamata olives14 Ounce (400 Gram)
 Green beans1 3⁄4 Pound (800 Gram)
 Tomato sauce9 Fluid Ounce (250 Milliliter)
 Chili sauce6 Fluid Ounce (175 Milliliter)
 White vinegar4 1⁄2 Fluid Ounce (125 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 6471 Calories from Fat 4685

% Daily Value*

Total Fat 513 g788.8%

Saturated Fat 58 g290.2%

Trans Fat 0 g

Cholesterol 24 mg

Sodium 19058.8 mg794.1%

Total Carbohydrates 339 g113%

Dietary Fiber 102.1 g408.4%

Sugars 144.5 g

Protein 172 g344.4%

Vitamin A 451.4% Vitamin C 2568.3%

Calcium 53.7% Iron 114.9%

*Based on a 2000 Calorie diet


1. Chop the cauliflower, onions, celery, zucchini, peppers, mushrooms and tomatoes. Drain the liquid from anchovies and tuna.
2. Rinse the anchovies and tuna under hot water. Chop the anchovies and break up the tuna.
3. Combine vegetable oil, cauliflower and onions in a large pan and cook over high heat for 10 minutes, stirring frequently. Add all other ingredients except the anchovies and tuna and vinegar and cook an additional 10 minutes, stirring frequently.
4. Add the anchovies, tuna and vinegar and cook another 10 minutes, stirring frequently. Set aside to cool.
5. Put the antipasto in sterilised jars and store in a refrigerator, it will keep for many weeks. Serve with cracker biscuits.