Speedy antipasto
5 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots; peel, thin slice | |
| ½ | cup | Green pepper; chopped |
| ⅓ | cup | Sweet red pepper; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Tiny cauliflowerets |
| ½ | cup | Pitted black olives; chopped |
| ½ | cup | Mushrooms; sliced |
| ½ | cup | Small white pickled onions |
| 1 | cup | Sweet pickles; chopped |
| ½ | cup | Stuffed green olives; chop |
| 7½ | ounce | Tinned tomato sauce |
| ⅔ | cup | Ketchup |
| 1 | tablespoon | Olive oil |
| 1 | can | Solid water-pack tuna, drain |
Directions
1. Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. Stir to mix. cover and microwave on High for 5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5 minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for up to 2 weeks, or freeze for up to 3 months. Serve with crackers or French bread.