Calabrese Tuna Antipasto salad is a combination of tuna, pickles, olives and onions in a tomato sauce. It is delicious as a salad, whether you are serving pasta or not.
The Lalanne side of my family has always served this with the salad course for Thanksgiving and Christmas dinner. When I posted an ingredient shot with no caption on y personal FB feed recently, the whole clan knew what I was making.
A little research tells me this is also called a Calabrese Antipasto or Tuna Antipasto Salad.
Some similar recipes call for cauliflower and carrots, but our version has never had any fresh stuff in it. If you have some Giardiniera it would definitely be a delicious addition.
Antipasto literally means “before pasta”, but as I said above we have it with the salad course before the turkey at Thanksgiving or ham at Christmas. It would also make a good appetizer on some crackers or crostini and I mixed some of this batch with some lettuce and other fresh ingredients to make a fabulous green salad.
Or just eat it straight out of the bowl like I do, ooops, uh, strike that last comment.
Today the Our Family Table Bloggers are sharing their favorite vintage recipes. Rediscover some of these fabulous classic recipes:
- Baked Alaska for Two by Making Miracles
- Calabrese Tuna Antipasto Salad by That Recipe
- Chicken a la King by Palatable Pastime
- Chicken Cordon Bleu by Family Around the Table
- Chicken Divan with Curry Recipe by West Via Midwest
- Classic Glorified Chicken by A Day in the Life on the Farm
- Classic Layered Taco Dip by Blogghetti
- Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup by Art of Natural Living
- One Skillet Pork Chop Dinner by Hezzi-D’s Books and Cooks
- Skillet Chicken Pot Pie by A Kitchen Hoor’s Adventures
- The Relish Tray by Our Good Life
- The Wedge Salad with Blue Cheese Dressing by Karen’s Kitchen Stories
Calabrese Tuna Antipasto
- 2 6.5 ounce cans solid water packed tuna
- 8 ounce jar cocktail onions
- 6 ounce jar tiny sour or dill pickles
- 6 ounce jar sweet midget pickles
- 6 ounce can small pitted ripe olives
- 5 ounce jar green olives stuffed with pimento
- 8 ounce can tomato sauce
- 2 tablespoons olive oil
- 2 tablespoons wine vinegar
- 2 large cloves garlic, finely crushed
- 2 tablespoons parsley flakes
- ground pepper to taste
- Drain the liquid from tuna, olives, onions and pickles.
- Place tuna in a mixing bowl and flake slightly.
- Cut pickles in ½ inch pieces.
- Mix all ingredients. Chill for several hours to overnight.
Until next time, happy eating.