Word Count: 251
Ingredients
Grandma’s Original
| Ingredient | Quantity |
|---|---|
| Mezzetta Giardiniera | 128 oz (4 32 fl oz jars) |
| Mezzetta Dilled Cauliflower | 32 oz (2 16 oz jars) |
| Solid White Tuna in Olive Oil | 42 oz (i.e. 6 x 7oz cans) |
| Large Ripe Olives (pitted) | 6 oz can |
| Tomato Ketchup | 64 oz (2 32 oz bottles) |
Emily’s Thanksgiving Variation
| Ingredient | Quantity |
|---|---|
| Mezzetta Giardiniera | 16 oz |
| Delallo Giardiniera | 75 oz (3 25.5 oz jars) |
| Chunk Light Tuna in Water | 30 oz (5 x 6 oz cans) |
| Large Ripe Olives (pitted) | 6 oz can |
| Tomato Ketchup | 32 oz |
Steps
- Pour all of the giardiniera into a strainer and rinse. Transfer to bowl and add water to soak. 1
- Remove green peppers as desired for a less spicy taste and discard. 2
- If using cauliflower, strain the two jars and rinse. Add to giardiniera bowl to soak. 1
- Strain the contents of bowl. Rinse and return to the bowl.
- Drain all cans of tuna and add the tuna to the bowl.
- Drain and rinse the olives then add to the bowl.
- Put ketchup in the saucepan and turn it to medium-low heat.
- Bring the ketchup to a boil. Stirring occasionally.
- Pour the ketchup on the veggies.
- Stir until well combined.
- Cover with plastic wrap then put in the refrigerator.