Recipe for Antipasto...........?

Question

I have one already but the one I am looking for has tuna in it as well.....Help!

Answer 1

ANTIPASTO SALAD

1 lg. head lettuce, cut into 8 wedges
2 stalks fennel, trimmed & quartered
1 (6 oz.) can ripe olives, drained
1 cucumber, peeled, scored & sliced thin
1/4 lb. thin slices provolone cheese
1/4 lb. thin slices salami
1 (2 oz.) can rolled anchovy fillets

Arrange ingredients attractively on a large platter or on a lazy susan. Serve with cruets of oil and wine vinegar. An antipasto salad usually contains at least six or seven different items. Any of the following may be substituted for those already listed:

Thin slices prosciutto ham
Dry pork sausage or pepperoni
Artichoke or celery hearts
Ham slivers
Sliced or quartered hard cooked eggs
Pickled mushrooms
Peppers
Beets
Pimiento strips
Tomato sections
Green pepper rings
Green olives
Scallions
Radishes

Answer 2

Linguini with Tuna Antipasto

9 oz uncooked refrigerated flavored linguine tomato & herb
6 oz tuna in water drained broken in pieces
6 1/2 oz marinated artichoke hearts, liquid reserve coarsely chopped
1/2 cup roasted red peppers drained coarsely chopped
1/3 cup olive oil
1/4 cup coarsely chopped black olives
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 cup grated Parmesan cheese

Cook linguine according to package directions. While linguine is cooking, combine remaining ingredients except cheese in large microwavable bowl. Mix well; cover with vented plastic wrap. Microwave on HIGH 2 to 3 minutes or until heated through. Drain linguine; add to bowl. Toss well; arrange on 4 plates. Sprinkle with cheese; garnish as desired.
Makes 4 servings.

Answer 3

Antipasto Tuna Salad

1 9-ounce package frozen artichoke hearts
1/4 cup red wine vinegar
2 tablespoons olive oil or salad oil
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh parsley
Dash salt
Dash pepper
Lettuce leaves
2 medium tomatoes, cut into wedges
1 6-1/2-ounce can tuna (water pack), drained and broken into chunks
2 cups small fresh mushrooms
4 ounces part-skim mozzarella cheese, cut into strips

Directions
1. Cook artichoke hearts according to package directions; drain well.

2. Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, salt, and pepper. Set aside.

3. Arrange lettuce leaves on 4 individual serving plates. Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce. Drizzle with salad dressing. Makes 4 main-dish servings.

Answer 4

Antipasto Pasta
[Reset]
Keys :
Ingredients :

1xeggplant, placed on its side and sliced into 1/4-inch thick slices
10xlarge shallots, trimmed and halved
1cupchicken stock
2xheads garlic
1 1/2cupolive oil, divided
2tblbalsamic vinegar
1cuppine nuts
4ozprosciutto, sliced into 1/4-inch strips
4ozsalami, sliced into 1/4-inch strips
4ozroasted red bell peppers, sliced into 1/4-inch strips
4ozroasted yellow red peppers, sliced into 1/4-inch strips
6ozbocconcini cheese, cut into 1/2-inch pieces
1xlarge bunch fresh basil
4xserving fusilli pasta
1xsalt and pepper

Method :

* Preheat oven to 400 F
Drizzle eggplant slices with oil and balsamic vinegar. Season with salt and pepper and roast on a sheet pan for approximately 15 minutes per side, or until eggplant is browned and cooked throughout. Reserve.
* Place shallots in a baking dish. Season with salt and pepper, drizzle with 2 tablespoons olive oil and add chicken stock. Cover with aluminum foil and roast for 30 minutes. Uncover foil and roast for another 30 minutes, or until shallots are golden and most of the juices have reduced. Reserve.
* Slice 1/2" off the pointed end of the garlic bulbs to expose each clove. Place garlic on aluminum foil. Pour one teaspoon of olive oil over the top of each bulb and let it sink into the cloves. Wrap foil around garlic bulbs and bake for approximately 1 hour, or until soft and exposed cloves are golden brown. Reserve.
* In a dry saute pan over medium heat, toast pine nuts for approximately 5 minutes, or until golden brown. Reserve.
* Cook pasta according to directions. Drain and reserve 2/3rds of a cup of pasta water.
* Let pasta water cool.
* Squeeze out roasted garlic from the skin. In a blender, puree garlic along with reserved pasta water, 1/4 cup olive oil and 1 large handful of basil leaves.
* Slice eggplant and shallots into 1/2-inch pieces and toss with pasta, veggies, meats, cheese and garlic basil sauce.









Antipasto Pasta Salad
[Reset]
Keys : Side Dish Salads Chilled
Ingredients :

1x16 ounce pkg bow tie pasta cooked and drained
1x27 1/2 ounce Rag Light Pasta Sauce
1/2cupred wine vinegar
1/4cupolive oil
1x7 ounce jar roasted red peppers drained and chopped
1x2 1/4 ounce sliced black olives drained
1x8 ounce jar marinated mushrooms drained
1x6 ounce jar marinated artichoke hearts drained
1cupdiced Provolone cheese
2tblminced fresh parsley

Method :

* In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.