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Speedy Antipasto


Course : Dips
Serves: 5
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Ingredients:


2 medium carrots; peel -- thin slice

1/2 cup green pepper -- chopped

1/3 cup sweet red pepper -- chopped

1/2 cup celery -- chopped

1/2 cup cauliflower florets

1/2 cup pitted black olives -- chopped

1/2 cup mushrooms -- sliced

1/2 cup small white pickled onions

1 cup sweet pickles -- chopped

1/2 cup stuffed green olives chopped

7 1/2 ounces tinned tomato sauce

2/3 cup ketchup

1 tablespoon olive oil

1 can solid water-pack tuna -- drain
 

Preparation / Directions:


1. Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. Stir to mix. cover and microwave on High for 5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5 minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for up to 2 weeks, or freeze for up to 3 months. Serve with crackers or French bread.

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