Tuno Antipasto

19 Jan

Antipasto… when you hear the word you probably think of a platter of salamis, deli meats, Italian cheeses, olives, roasted peppers, etc.  And you would be right…

However, don’t ask me why or how, but in Puerto Rico, a party delicacy served warm made out of tuna or chicken, stewed with lots of onions, peppers and in a rich tomato sauce is also called an antipasto.  My version, of course, is made with Tuno – a brand of frozen soy protein flavored with seeweeds to taste like tuna.

You can have this as a warm party “dip” or  it goes great on top of rice or even pasta.

 antipasto-1.jpg

TUNO ANTIPASTO

1/3 cup of Tuno, defrosted
1 medium onion, sliced thinly
1 medium cubanelle pepper, thinly sliced
1 garlic clove, finely minced 
1/2 cup pureed tomatoes or tomato sauce
1/4 cup apple cider vinegar
1 laurel bay leaf
1 roasted red bell pepper
2 tbs capers or sliced green stuffed olives
Olive oil
Salt and Pepper to taste
  1. In a medium saucepan over medium heat, pour olive oil and onions.  Sautee for a few minutes, add peppers and garlic.  Add some slat and pepper to help the mixture release some moisture.  Sautee until softened.
  2. Add frozen Tuno.  Cover saucepan, this will help the Tuno defrost completely.

 antipasto-prep.jpg

3.  Add tomato sauce, vinegar, roasted peppers, bay leaf, capers or olives. 

4.  Cover and simmer for about 20-30 minutes. 

Serve warm with crackers as a warm dip.  Or serve on top of whole grain rice as a main course.

 antipasto-2.jpg

Buon Appetito!!!

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5 Responses to “Tuno Antipasto”

  1. Erin January 21, 2008 at 5:26 am #

    Where can you buy tuno?! I saw it about five years ago at a whole foods and then never again…

  2. karmafreecooking January 21, 2008 at 5:51 am #

    I have bought Tuno in the frozen food section of health food stores or even at the vegetarian frozen section of my regular supermarket.

    However, a firnd of mine mentioned she has not seen it in a while. I will check again and see if they still have it available.

    I also buy another version of frozen “tuna” in a Chinese vegetarian store in NYC’s Chinatown…

    I have also seen and tried the canned version…. arghhhh, I do not recommend it at all.

  3. chiffonade January 22, 2008 at 12:26 am #

    Your tuna appetizer sounds amazing. I love Puerto Rican cooking and have a really close friend who introduced me to it. Daisy makes mofongo (sp?) using plantains and soup. She’s the best rice cook I know (with my brother coming in a close second).

    I find your tuno recipe very intriguing and love new and different foods!

  4. DocChuck January 22, 2008 at 8:43 pm #

    First let me congratulate you upon your beautiful photo of those “Triscuits”! My wife, Elizabeth, and I purchase at least TWO boxes of Triscuits per week because they are so receptive to antipasto renditions.

    One of our choices is melted Muenster cheese and a thick jalapeno slice on a Triscuit . . . simply delicious.

    I do believe that our SECOND choice will be your delicious “Tuno” rendition.

    Thank you for your wonderful idea and your great photos.

    Back to the Food Lion where they (this week) have Triscuits on sale.

    And by the way, Elizabeth (an M.D.) approves of this snack (at least when we use the “low salt” version).

  5. rose November 20, 2008 at 11:48 am #

    saludos Madelyn! estaba buscando una receta de antipasto para el b-day de los nenes y me encontre contigo! que gusto me da! exito!

    xoxo

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