Make-ahead antipasto
7 servings
Ingredients
| Quantity | 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 |
Directions
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