| 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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