Antipasto de Atún 🇮🇱 Wartime Tuna Antipasto

At the beginning of the Gazan war, along with the rest of the country we prepared our “safe room.” Since 1992, by law, any new home or apartment building built in Israel is required to have a safe room.  Prior to this, there were public bomb shelters – many are still in use in neighborhoods with older buildings.

Entrance to Public Bomb Shelter in Tiberias

Our safe room, which serves as a dual guest room/recording studio is made from reinforced concrete with steel doors and windows. It provides shelter from traditional bombs and and gas attacks.

Part of preparing our safe room was buying a week’s supply of food, which meant purchasing canned goods which we do not normally use.

For example, cans of tuna, mushrooms, peas & carrots and more.

Last Friday, when reaching for some tomato paste in the cupboard, Sarah Eliana noticed the cans of mushrooms and peas and carrots and tuna and it reminded her of a recipe she used to make.

It turned out amazing, but not as good as with fresh ingredients 🙂

EASY WARTIME TUNA ANTIPASTO

Ingredients:

You can’t get these local peas and carrots or mushrooms – but you can have GGOO in your home!

• 2 cans of white tuna
• 1 can of peas & carrots
• 1 can of button mushrooms
• 1/2 can of sliced olives
• 1 cup of frozen broccoli florets
• 1 cup of frozen cauliflower
• 1 sliced onion (cubes)
• 1 sliced red bell pepper (cubes)
• 1 can tomato sauce
• 1 1/2 cup ketchup
• 4 cloves of garlic – minced
• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 1/8 tsp black pepper

Directions:

1. In a medium pot, sauté the onions, garlic and bell pepper at medium-low temperature, do not let them burn.
2. Add the other ingredients and cook for 15 minutes covered. Let cool completely so flavors can combine and serve.

In addition to serving it as antipasto at Friday night Shabbat Dinner, we enjoyed it for Friday lunch along with some brown rice!

Antipasto is always better with Galilee Green Olive Oil

See Plans and Prices