Italian Antipasto Platter
3 ”s stalks celery, cut into 2 lengths
1 medium sweet red onion, thinly sliced
2 tablespoons capers
Quartered, marinated artichoke hearts (1 can or jar)
Fresh escarole leaves
Use a platter 12-14 inches in diameter to arrange the antipasto attractively. (Or, omit the escarole and arrange on a “Lazy Susan” tray with compartments.)
Unmold the tuna on the platter in 1 piece.