My husband's grandmother made large batches of this family-favorite condiment. She passed the recipe down to her daughters, and my mother-in-law passed it down to me. I've reduced the proportions to suit my "modern size" family!
Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
Transfer the antipasto to a glass bowl. Serve chilled, with crackers.
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