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Make-Ahead Antipasto

ethnic, salads

2 cup chopped carrots
1 cup chopped sweet green peppers
1 cup cauliflower florets, cut in tiny pi; eces
1 cup quartered mushrooms
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup pitted black olives, sliced
1/2 cup pimento stuffed green olives, slice; d
1/2 cup small white pickled onions
1/2 cup chopped marinated artichoke hearts
1 can (7-1/2 oz) tomato sauce
3/4 cup ketchup
3 tablespoon olive oil
1 can (6-1/2 oz) solid white tuna

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

Yield: 7 servings

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