Yield: 1 servings
|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|
|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