Papo called this “Antipasto”. I’m calling it AntiPaposto because I’m his granddaughter and it’s my familial duty to carry on his tradition of terrible puns.
Truly, I don’t know where he came up with this or why he called it that, but I don’t care much — it brings back fond memories of sitting on the back patio with him, fishing through the red soup for the best bits (green olives and tuna chunks).
- 1 green bell pepper, cut into bite-sized chunks
- 1 red bell pepper, cut into bite-sized chunks
- green olives, drained
- black olives, drained
- 1 pint cherry tomatoes
- 1 zucchini, cut into bite-sized chunks
- 1 stalk celery, cut into bite-sized chunks
- pearl onions
- mushrooms, quartered if they’re large
- broccoli florets, cut into bite-sized pieces
- 1 carrot, peeled and cut into bite-sized chunks
- 1 can tuna, drained
- 2 cans tomato sauce, “the seasoned kind”
- Add all vegetables to a slow cooker, then flake the tuna and mix it in. Pour over the tomato sauce and gently mix. Pop on the lid.
- Simmer at “220 degrees until done” (ed: I suspect this would be medium-high to reach a simmer in a slow cooker). Occasionally take off the lid and wipe off any moisture.
- The antipasto is done when the vegetables are tender but not mushy. Keep at a low heat when serving to avoid over-cooking it. To serve, put out a box of toothpicks or skewers and encourage guests to spear away.