Antipasto

Recipe View In a large bowl, combine the cauliflower, pearl onions, red bell peppers, green bell peppers, celery, and cucumbers. Cover with lightly salted water and soak for 8-12 hours, or overnight. (Prep time: 15 minutes, Soak time: 8-12 hours)

Recipe View In a separate bowl, soak the chopped carrots in lightly salted water for 8-12 hours, or overnight. (Prep time: 5 minutes, Soak time: 8-12 hours)

Recipe View In a large saucepan, whisk together the vegetable oil, vinegar, tomato paste, and pickling spice (tied in cheesecloth). Bring to a boil over medium-high heat. (Prep time: 5 minutes, Cook time: 5 minutes)

Recipe View Drain and rinse the carrots, add them to the boiling mixture, and cook for 10 minutes. (Prep time: 2 minutes, Cook time: 10 minutes)

Recipe View Drain and rinse the mixed vegetables. Add them to the saucepan with the carrot mixture. Cook for 10 minutes, or until the cauliflower is tender-crisp. (Prep time: 2 minutes, Cook time: 10 minutes)

Recipe View Stir in the black olives, green olives, mushrooms, and flaked tuna. Remove from heat and discard the cheesecloth containing the pickling spices. (Prep time: 3 minutes)

Recipe View While the mixture is still hot, carefully transfer it to sterilized jars or containers. Refrigerate for at least 24 hours before serving to allow the flavors to meld. (Prep time: 10 minutes, Chill time: 24 hours)