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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 14.4 g
  • Cholesterol: 20.0 mg
  • Sodium: 162.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.7 g

View full nutritional breakdown of Buck's antipasta - peppers, artichokes and tuna calories by ingredient
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Buck's antipasta - peppers, artichokes and tuna

Submitted by: HARRYBUCK

Introduction

Easy recipe to add fiber and protein to your diet Easy recipe to add fiber and protein to your diet
Number of Servings: 8

Ingredients

    2 can tuna in water (drained)
    2 Bell peppers (grilled, peeled and slivered)
    1 Frozen or 14oz can artichokes hearts (quartered, chopped)
    1 5oz jar green olives with pimentos (chopped salad stlye) drained
    16oz mushrooms (sliced and chopped coarse)
    1 med onion (thinly sliced)
    4 Garlic cloves
    6 anchovies fillets
    1/2 C extra virgin olive oil EVOO
    1/4 tsp black pepper
    1 tbl oregano (dry) or 2 tbl fresh oregano or marjoram

Tips

For a little heat 1/4 -1/2 tsp red pepper flakes can be added - I pound them in mortar and pestle and add to anchovy/garlic when making paste.


Directions

Cut bell peppers in half and place on oven pan and broil until slightly blackened or grill them, keep juices to add to mix. Peel peppers after cooling, seed and cut into 1/2 wide slivers. Mix all veggies and tuna together in large bowl. Smash garlic cloves and anchovies together with side of chef knife to make a paste and paste to oil with pepper and oregano; mix well. Pour over veggies and mix well, let marinate at room temp (covered for an hour). Can last in frig 5 days, always bring to room temp before serving. Serve with non salted crackers or as side dish.

Serving Size: Makes 8 1/2 cup servings






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