Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped carrots
   1      cup           chopped sweet green peppers
   1      cup           cauliflower florets -- cut in
                        tiny pieces
   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 -- sliced
     1/2  cup           small white pickled onions
     1/2  cup           chopped marinated artichoke
          hearts        
   1      can           tomato sauce -- (7-1/2 oz)
     3/4  cup           ketchip
   3      tablespoons   olive oil
   1      can           solid white tuna -- (6-1/2 oz)

Preparation:

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