antipasto

Antipasto

Since Christmas of 1964 when I first joined my in-laws for holiday meals this dish as been served by the French side of the family. It has been served with the salad course and has never been followed by pasta, but it has always been served with pate.

I suppose there is no culinary rule that says you can not serve this for other occasions or before a pasta dish. It also make a delightful gift to share with friends.

2 (6 ½-ounce) cans solid, water pack tuna
1 (6-ounce) can small pitted ripe olives
1 (8-ounce) jar cocktail onions
1 (5-ounce) jar green olives stuffed with pimento
1 (6-ounce) jar tiny sour or dill pickles
1 (6-ounce) jar sweet midget pickles

1 (8-ounce) jar tomato sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 large cloves garlic, finely minced
2 tablespoons parsley flakes
pepper to taste

Drain liquid from tuna, olives, onions and pickles. Flake tuna slightly with a fork. Cut pickles in ½ inch pieces. Mix all ingredients. Chill several hours or overnight. Keeps for a week to 10 days in the refrigerator.

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