Shrimp, Tuna & Veggie Spread
Get in tuna with this fabulous fish and veggie spread. A great dip, it's prepared with everything but the kitchen sink. The best part is you can give and take when it comes to the ingredients. Customize it to your tastes for a personalized yet palate-pleasing production.
At a glance
2 tbsp. extra virgin olive oil 1 1/2 cups tiny cauliflower florets 1 cup chopped onions 2 garlic cloves, minced 1 cup chopped mushrooms 1/4 tsp. pepper 1 cup ketchup 1/2 cup pitted black olives, finely chopped 1/2 cup pimento stuffed olives, finely chopped 1/2 cup finely chopped sweet green peppers 1 can solid white tuna, drained 1 can small shrimp, drained 1/4 cup white wine vinegar 1/4 cup chopped fresh parsley
In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened. Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. Serve on cracker or in sandwich.
Ready in 45 min 15 min prep
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