This classic Puerto Rican Antipasto de Atún dip always shows up on our holiday table. Simply made with canned tuna, peppers, onions, olives, and sofrito. Serve it warm or cold with crackers and watch it disappear fast.
In Puerto Rican homes, there are certain appetizers you can always count on during the holidays. Bolitas de queso, dip de pollo, sorullitos, bola de fuego, sandwiches de mezcla… and antipasto de atún (aka antipasto de tuna). It's not the star of the night, it's not fancy, just simple, savory and delicious. Made with canned tuna, peppers, onions, sofrito, tomato sauce, cilantro and a few other simple ingredients. Served traditionally with Ritz crackers or plain saltine crackers, this dip comes together in no time.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements.
Instructions
Step 1: Heat the oil in a skillet over medium heat. Add the onions and peppers and sauté until the onions soften and turn lightly translucent.
Stir in the sofrito, garlic, olives, and cilantro (if using). Cook for 1-2 minutes.
Step 2: Add the tomato sauce, chicken broth, and adobo. Stir, reduce the heat, and simmer for 3-5 minutes, stirring occasionally.
Step 3: Add the tuna, scallions, cilantro, and water. Stir to combine and cook on low medium heat, stirring in between for 10-15 minutes.
Finish with a little extra fresh cilantro.
Step 4: Serve warm or cold with a side of crackers.
Cathy’s Expert Tips
- Use good-quality tuna: It makes a big difference. Canned tuna in olive oil is perfect.
- Sofrito: Make sure to add sofrito, it's the flavor base and makes it taste authentic.
- Let it sit: If you can, let it rest for 30-60 minutes before serving. The flavors mingle and it tastes even better.
- Add heat: If you like spicy foods, add a few drops of hot sauce or finely chopped hot pepper.
- Serve it the way you prefer: It's delicious both warm or cold. We traditionally serve antipasto with Ritz crackers but saltines are perfect too.
FAQ’s
Totally! It actually tastes better after sitting for a bit because the flavors have time to blend. Just keep it covered in the fridge.
Store in airtight container and consume within 2 days. Give it a quick stir before serving.
No, the texture of the tuna changes and it just doesn't taste the same.
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📖 Recipe
Antipasto de Atun
Ingredients
- 2 cans tuna drained
- 1 cup red, green, yellow or combination of bell peppers rinsed and chopped
- ½ cup white onion chopped
- 2-3 scallions rinsed and chopped
- 4 ounces tomato sauce
- 1 tablespoon fresh cilantro rinsed and chopped
- 1-2 culantro leaves rinsed and chopped (optional)
- ½ cup chicken broth
- 1 tablespoon sofrito
- 2 cloves garlic peeled and finely minced or garlic paste or puree
- ⅓ cup pimiento olives
- ¼ teaspoon adobo
- Ritz or saltine crackers
- 1½ tablespoons vegetable or corn oil or light olive oil
Instructions
- Heat the oil in a skillet over medium heat. Add the onions and peppers and sauté until the onions soften and turn lightly translucent.Stir in the sofrito, garlic, olives, and cilantro (if using). Cook for 1–2 minutes.
- Add the tomato sauce, chicken broth, and adobo. Stir, reduce the heat, and simmer for 3-5 minutes, stirring occasionally.
- Add the tuna, scallions, cilantro, and water. Stir to combine and cook on low medium heat, stirring in between for 10-15 minutes.Finish with a little extra fresh cilantro. Serve warm or cold with a side of crackers.
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