| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizers, Dips | 5 | Cups | |
INGREDIENTS
| 2 | Carrots; peel, thin slice | |
| 1/2 | c | Green pepper; chopped |
| 1/3 | c | Sweet red pepper; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Tiny cauliflowerets |
| 1/2 | c | Pitted black olives; chopped |
| 1/2 | c | Mushrooms; sliced |
| 1/2 | c | Small white pickled onions |
| 1 | c | Sweet pickles; chopped |
| 1/2 | c | Stuffed green olives; chop |
| 7 1/2 | oz | Tinned tomato sauce |
| 2/3 | c | Ketchup |
| 1 | tb | Olive oil |
| 1 | cn | Solid water-pack tuna, drain |
INSTRUCTIONS
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.
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