Tuna, Shrimp And Vegetable Antipasto - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups tiny cauliflower florets
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped mushroom
1/4 teaspoon pepper
1 cup ketchup
1/2 cup pitted black olives, finely chopped
1/2 cup pimento stuffed olive, finely chopped
1/2 cup finely chopped sweet green pepper
1 (170 g) can solid white tuna, drained
1 (106 g) can small shrimp, drained
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley

Preparation

In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
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