Appetizer
2 cups chopped carrots
1 cup chopped sweet green peppers
1 cup cauliflower florets cut in tiny pieces
1 cup quartered mushrooms
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup pitted black olives
sliced
1/2 cup pimiento-stuffed green olives sliced.
1/2 cup small white pickled onions
1/2 cup chopped marinated artichoke hearts
1 can (213 mL) tomato sauce
3/4 cup ketchup
3 tablespoons olive oil
1 can ( 184 g) solid white tuna
In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black and green olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to boil. Reduce heat, and simmer covered, for 20 to 30 min. or until carrots are tender-crisp, stirring occasionally.
Reduce heat, and simmer covered, for 20 to 30 min. or until carrots are tender-crisp, stirring occasionally.
Drain tuna; add to vegetable mixture and simmer for 5 min. longer, letting tuna break up into small pieces. Transfer to serving containers.
( Can be refrigerated for up to 2 days, or frozen for up to 3 months.) Makes about 7 cups.