2 cup Chopped carrots
1 cup Chopped sweet green peppers
1 cup Cauliflower florets, cut in tiny pieces
1 cup Quartered mushrooms
1 cup Chopped sweet pickles
1/2 cup Chopped celery
1/2 cup Pitted black olives, sliced
1/2 cup Pimento stuffed green olives, sliced
1/2 cup Small white pickled onions
1/2 cup Chopped marinated artichoke hearts
1 can (7-1/2 oz) tomato sauce
3/4 cup Ketchip
3 tbsp Olive oil
1 can (6-1/2 oz) solid white tuna
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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
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