Great antipasto

Yield: 1 servings

Measure Ingredient
2 cups Carrots; chopped
1 cup Green pepper; chopped
1 cup Cauliflower; florets, cut i
1 cup Mushrooms; quartered
½ cup Celery; chopped
2 \N Tomatoes; chopped and seede
1 cup Black olives; sliced
½ cup Onions; small, pickled, cho
½ cup Artichoke hearts; jar of ma
1 cup Tomato sauce; or 8 oz can
¾ cup Ketchup
3 tablespoons 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

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