Make-ahead Antipasto
Make 7 servings
1.00 cup Chopped sweet green peppers 2.00 cup Chopped carrots 0.50 cup Pitted black olives, sliced 1.00 cup Quartered mushrooms 1.00 cup Cauliflower florets, cut in 1.00 cup Chopped sweet pickles 0.75 cup Ketchip 0.50 cup Chopped celery 0.50 cup Chopped marinated artichoke 1.00 can (6-1/2 oz) solid white tuna 1.00 can (7-1/2 oz) tomato sauce 0.50 cup Pimento stuffed green 0.50 cup Small white pickled onions 3.00 tablespoon Olive oil
Directions 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		Nutrition Facts per serving Calorie 134.01 Protein 4.95g Fat 0.91g Water 127.86g Sodium 343.55mg Cholesterol 0.00mg Carbohydrates 31.07g Fiber 10.43g Vitamin A 10218.95mg Vitamin C 59.39mg