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, cho 1/2 c Artichoke hearts; jar of ma 1 c Tomato sauce; or 8 oz can 3/4 c Ketchup 3 ts Oil; olive 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 toas
ted french bread or as a spread on crackers.
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