Antipasto de Atun

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dip

Cuisine: Puerto Rican

Servings:

Calories: 170kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Tuna: Use good-quality tuna. Canned albacore tuna in oil is perfect.

Make ahead: It actually tastes better if made ahead as the flavors have time to blend. After cooking, cover and refrigerate.

How long do leftovers last in the fridge?

Store in airtight container and consume within 2 days. Give it a quick stir before serving.

Nutrition