Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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