Title: Speedy antipasto
 Categories: Appetizers, Dips
      Yield: 5 Cups
 
      2    Carrots; peel, thin slice
    1/2 c  Green pepper; chopped
    1/3 c  Sweet red pepper; chopped
    1/2 c  Celery; chopped
    1/2 c  Tiny cauliflowerets
    1/2 c  Pitted black olives; chopped
    1/2 c  Mushrooms; sliced
    1/2 c  Small white pickled onions
      1 c  Sweet pickles; chopped
    1/2 c  Stuffed green olives; chop
  7 1/2 oz Tinned tomato sauce
    2/3 c  Ketchup
      1 tb Olive oil
      1 cn Solid water-pack tuna, drain
 
  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.