looking for a great antipasto recipe?

Question

i need a recipe with tuna & shrimp..... can someone help me out please.... using it to dip crackers..... I do not want any antipasto casserole recipes please.
Just want to can it for when company comes.

recipe needed that has to have shrimp and tuna please!! As well as cauliflower.

Answer 1

ANTIPASTO DIP

1/4 c. oil
2 lg. onions, chopped
2 green peppers, chopped
1 (4 oz.) jar pimentos
2 (8 oz.) cans tomato sauce
1 (44 oz.) bottle catsup
2 (8 oz.) cans carrots, drained
1 tsp. Worcestershire sauce
1 tsp. garlic salt
2 tsp. vinegar
2 (4 oz.) cans chopped mushrooms
3 sweet pickles, chopped
3 sour pickles, chopped
20 stuffed olives, chopped
8 peppercorns
1 bay leaf
3 (7 1/2 oz.) cans tuna

Brown onions in oil. Add peppers and cook until soft. Add everything but the tuna and heat until boiling. Add tuna; cook for 5 minutes. Cool and pour into containers. Keeps well. Can be frozen. Serve with crackers.

Answer 2

Antipasto usually doesn't require recipes or cooking you simply serve, artichoke hearts, olives, sun dried tomatoes, cheese, etc.

Here's a recipe for Tuna Mousse. You can add or substiture shrimp if you like

Spume di Tonno

1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper


Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.