In Venezuela it is common to taste a good tuna and vegetable antipasto such as entrance or pecking in informal meetings. Usually the Venezuelan antipasto is prepared with ingredients such as tuna (sometimes), tomato sauce, pickles and vegetables prepared to vinaigrette. Perhaps this recipe for Venezuelan tuna antipastum comes as a legacy of Italian families emigrations to the country, during different historical periods. In Argentina and Colombia there is a similar version of antipasto, whose origin is very similar to that of my country. Recegatis proposes a Caribbean version of the traditional Italian entree, a world gastronomy classic: antipastum of Venezuelan tuna. A dish that saves you time thanks to its versatility and durability. An exquisiteness to taste at all times!
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make Venezuelan tuna antipast |
| 1 jar of pickles (small bottle) 1 red pepper 125 grams of carrot 250 grams of cauliflor 250 grams of white onion 3 cans of tuna (in oil) 10 tablespoons of olive oil 1 tarro of sauce of tomato (medium) ½ teaspoon of sugar ½ teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed, |
Ingredients to make Venezuelan tuna antipast
1. Empty the small bottle of pickles and drain the vegetables. Separate the solid from the liquid. Reserve both separately.
2. Lava and itch the onion and pepper (paprika) juliana style. While the carrot cut it into cubes.
3. Wash and cut the cauliflower trying to separate it in parts. Each vegetable tree must have the size of a bite.
4. Deposit the cauliflower trees inside a casserole. Boil with enough water and add 1/2 teaspoon of sugar and 1/2 salt. Wait 10 minutes before removing from heat. Subsequently, drain very well and reserve.
5. Open the 3 cans of tuna and drain the oil. Reserve fish.
6. Salte the carrot in a pan, for approximately 8 minutes. Then, withdraw and allow to cool at room temperature.
7. Add oil to another Sáten or the same where you cooked the carrots but you must wash it before. Wait until the oil is hot but not smoking and saute the onions. Cover and let cook for 5 more minutes over medium-low heat.
8. Next, add the pepper and wait until it is tender.
9. Add cauliflower, carrot, tuna, tomato sauce and 4 tablespoons of the vinegar of the pickles. Wait 15 minutes and apply medium fire. Remove and mix very well all the ingredients of Venezuelan tuna antipasto.
Trick: I recommend using a large pan but if you do not possess it at the time, you can pass the preparation to a large saucepan, as in my case.
10. The antipasto of Venezuelan tuna can be served cold or hot, everything depends on your taste. You can taste it accompanied by roasted bread, salty cookies, rice, vegetable puree, pasta (cold or hot), stuffed pasta (canelones, pasticcho and others) potatoes, vegetables, casabe, cassava, tostones (patacones), sweet potato or using it to fill sandwiches. The Caribbean antipasto!
11. The Venezuelan tuna antispaste is so versatile that you can solve peaches, fast lunches or dinners with unexpected guests without complications. Do you encourage you to taste this wonderful culinary alternative? If so, leave your comments and a photo of this dish, we will love to share your experience.
