Title: Great Antipasto
Categories: Appetizer Italian
Yield: 1 Servings
| 2 | c | Carrots, chopped |
| 1 | c | Green pepper, chopped |
| 1 | c | Cauliflower, florets |
| 1 | c | Mushrooms, quartered |
| 1/2 | c | Celery, chopped |
| 2 | | Tomatoes, chopped and seede |
| 1 | c | Black olives, sliced |
| 1/2 | c | Onions, small, pickled |
| 1/2 | c | Artichoke hearts |
| 1 | c | Tomato sauce, or 8 oz can |
| 3/4 | c | Ketchup |
| 3 | tb | Oil, olive |
In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30
minutes till carrots are tender crisp, stirring occasionally. Drain tuna,
add to vegetable mixture, and simmer for 5 minutes longer, letting tuna
break up into smaller pieces. Transfer to serving containers. Keeps 1 week
in fridge, up to 3 months in freezer. Best made in late summer with locally
grown vegetables. Wonderful on toasted french bread or as a spread on
crackers. Source: Canadian Living Magazine posted by Anne MacLellan