Absolutely Easy Antipasto:
1-½ c. sweet mixed pickles, drained
1-½ c. pimiento-stuffed olives, drained
One 10-oz. (284 mL) can mushroom stems and pieces, drained
One 10-oz. (284 mL) can cut green beans, drained
2-¾ c. ketchup
1 tsp. hotdog relish (or similar relish)
1 tsp. dried chili flakes
Two 6-½ oz. (184 g) cans solid light tuna, drained
Chop drained pickles, olives, and mushrooms coarsely (a few short bursts of power in a food processor does this job quickly). Stir in beans and set aside. In a large bowl, mix ketchup with relish and chili flakes. Break up tuna chunks with a fork; stir into ketchup mixture. Add pickle mixture, combining well. Spoon over crackers to serve. Serve at once or store, refrigerated, up to two weeks in covered jars. Makes about 2 qt. (2 L) or 8 cups.
Note: Although this recipe isn’t cheap enough to qualify as a penny pincher, it’s very cheap when I think about the outrageous price charged for something similar - without tuna! - on the supermarket shelves. In the Time Zone and at the Latitude where I live, a few scant ounces in a teensy jar costs $6. That is appalling.
|Drain the sweet pickles ...|
|... and the olives and mushrooms|
|Ron went shopping - and bought long beans|
instead of the shorter, cut variety I needed
|The can of beans was also was bigger than I needed, but this|
recipe (and I) are flexible. I cut the beans to fit, using them all.
|Measure out ketchup ... any brand will do, but I quite|
like the Slowest Ketchup in the West (or the East)!
|Add mushrooms, pickles, olives to food processor, or chop by hand|
|Chop drained mushrooms, olives, and sweet pickles|
|Gently stir green beans into sweet-pickle mixture|
|Add tuna to ketchup mixture|
|Gently stir tuna into ketchup mixture, breaking up large chunks|
|Combine sweet-pickle mixture with ketchup-tuna mixture|
|Combine thoroughly, being careful not to crush beans|
|Serve with crackers. As the saying goes: Bet you can't eat just one!|