Make-ahead antipasto

Yield: 7 servings

Measure Ingredient
2 cups Chopped carrots
1 cup Chopped sweet green peppers
1 cup Cauliflower florets, cut in tiny pieces
1 cup Quartered mushrooms
1 cup Chopped sweet pickles
½ cup Chopped celery
½ cup Pitted black olives, sliced
½ cup Pimento stuffed green olives, sliced
½ cup Small white pickled onions
½ cup Chopped marinated artichoke hearts
1 can (7-1/2 oz) tomato sauce
¾ cup Ketchip
3 tablespoons Olive oil
1 can (6-1/2 oz) solid white tuna

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups.

Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91

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