Title: Great antipasto
 Categories: Appetizers, Italian, Canadian, Mushrooms
      Yield: 1 Servings
 
      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 seede
      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 tb 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 toasted french bread or as a spread on crackers.