Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Carrots; chopped 1 c Black olives; sliced
1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho
1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma
1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can
1/2 c Celery; chopped 3/4 c Ketchup
2 Tomatoes; chopped and seede 3 tb Oil; olive

In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
ketchup and olive oil to a boil. Reduce heat and simmer, covered 20
to 30 minutes till carrots are tender crisp, stirring occasionally.
Drain tuna, add to vegetable mixture, and simmer for 5 minutes
longer, letting tuna break up into smaller pieces. Transfer to
serving containers. Keeps 1 week in fridge, up to 3 months in
freezer. Best made in late summer with locally grown vegetables.
Wonderful on toasted french bread or as a spread on crackers.
Source: Canadian Living Magazine posted by Anne MacLellan

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