Ingredients:
2 carrots; peeled,
thinly sliced
1/2 cup green pepper; chopped
1/3 cup sweet red pepper; chopped
1/2 cup celery; chopped
1/2 cup tiny cauliflowerettes
1/2 cup pitted black olives; chopped
1/2 cup mushrooms; sliced
1/2 cup small white pickled onions
1 cup sweet pickles; chopped
1/2 cup stuffed green olives; chopped
7 1/2 ounces tinned tomato sauce
2/3 cup ketchup (tomato sauce)
1 tablespoon olive oil
1 cup water-packed tuna; drained
Directions:
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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.
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| 2 |
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Microwave on medium-low for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5 minutes.
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| 3 |
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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.
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Submitted by: Amy Mitchell
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