speedy antipasto
- Categories
- Appetizers
- Dips
- Yield
- 5 Cups
| Measure | Ingredient |
|---|---|
| 2 | Carrots; peel, thin slice |
| ½ cup | Green pepper; chopped |
| ⅓ cup | Sweet red pepper; chopped |
| ½ cup | Celery; chopped |
| ½ cup | Tiny cauliflowerets |
| ½ cup | Pitted black olives; chopped |
| ½ cup | Mushrooms; sliced |
| ½ cup | Small white pickled onions |
| 1 cup | Sweet pickles; chopped |
| ½ cup | Stuffed green olives; chop |
| 7½ ounce | Tinned tomato sauce |
| ⅔ cup | Ketchup |
| 1 tablespoon | Olive oil |
| 1 can | Solid water-pack tuna, drain |
1. Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. Stir to mix. cover and microwave on High for 5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5 minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for up to 2 weeks, or freeze for up to 3 months. Serve with crackers or French bread.
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