2 cups carrots, chopped
1 cup green pepper, chopped
1 cup cauliflower flowerets, cut up
1 cup quartered mushrooms
1/2 cup chopped celery
2 tomatoes, chopped and seeded
1 cup sliced black olives
1/2 cup small pickled onions, chopped
1/2 cup marinated artichoke hearts
1 cup tomato sauce
3/4 cup ketchup
3 teaspoons olive oil
Servings: 12
1. 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.
2. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces.
3. 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.
Servings: 12
1 cup green pepper, chopped
1 cup cauliflower flowerets, cut up
1 cup quartered mushrooms
1/2 cup chopped celery
2 tomatoes, chopped and seeded
1 cup sliced black olives
1/2 cup small pickled onions, chopped
1/2 cup marinated artichoke hearts
1 cup tomato sauce
3/4 cup ketchup
3 teaspoons olive oil
Servings: 12
1. 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.
2. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces.
3. 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.
Servings: 12
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