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Make-ahead antipasto

Yield: 7 Servings

Ingredients:

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

Instructions:

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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