Make-Ahead Antipasto

This cooked antipasto is a party host’s best friend. A big batch of vegetables, olives, artichoke hearts, pickled onions, and solid white tuna simmers together in a tomato sauce and ketchup base until everything is tender-crisp and infused with flavor. Make it two days ahead and refrigerate, or freeze for up to three months.

Unlike a cold arranged antipasto platter, this version cooks everything together into a chunky, saucy relish that works as a dip with crackers, a topping for crostini, or a side dish straight from the jar. The vegetables keep their texture because they only simmer for 20 to 30 minutes. Carrots should still have some bite, and the mushrooms and cauliflower should be firm.

The tuna goes in at the very end and simmers just 5 minutes, breaking into small flaky pieces that distribute throughout the mix.

Chef Tips

• Cut all vegetables into small, uniform pieces so everything cooks at the same rate and looks consistent.
• Check the carrots for doneness. They take the longest and dictate when the simmer is finished. Tender-crisp is the target.
• Add the tuna last and let it break up naturally. Stirring too aggressively turns it to paste.
• Portion into smaller containers before freezing. You don’t want to thaw a huge batch when you only need a cup.

Variations

• Skip the tuna for a vegetarian version that still has plenty of flavor from the olives and artichokes.
• Add hot pepper flakes or diced cherry peppers for a spicy giardiniera-style kick.
• Stir in diced salami or pepperoni after cooking for a meatier antipasto spread.