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
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.
