Great antipasto
1 servings
Ingredients
| Quantity | 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 | 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 |
Directions
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