| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salads, Italian | 7 | Servings | |
INGREDIENTS
| 2 | c | Chopped carrots |
| 1 | c | Chopped sweet green peppers |
| 1 | c | Cauliflower florets, cut in tiny pieces |
| 1 | c | Quartered mushrooms |
| 1 | c | Chopped sweet pickles |
| 1/2 | c | Chopped celery |
| 1/2 | c | Pitted black olives, sliced |
| 1/2 | c | Pimento stuffed green olives, sliced |
| 1/2 | c | Small white pickled onions |
| 1/2 | c | Chopped marinated artichoke hearts |
| 1 | cn | (7-1/2 oz) tomato sauce |
| 3/4 | c | Ketchip |
| 3 | tb | Olive oil |
| 1 | cn | (6-1/2 oz) solid white tuna |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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