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Preparation
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.
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Ingredients
1 tuna - 6 oz can
2 c Carrots; chopped
1 c Green pepper; chopped
1 c Cauliflower; florets, cut i
1 c Mushrooms; quartered
1/2 c Celery; chopped
2 Tomatoes; chopped and seeded
1 c Black olives; sliced
1/2 c Onions; small, pickled, chopped
1/2 c marinated artichoke hearts
1 c Tomato sauce; or 8 oz can
3/4 c Ketchup
3 tb Oil; olive
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Love Making Tips - Snacks and appetizers | Appetizers [1] [2] [3] [4] [5] [6]
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