Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          carrots -- chopped
   1      cup           green pepper -- chopped
   1      cup           cauliflower; florets -- cut i
   1      cup           mushrooms -- quartered
     1/2  cup           celery -- chopped
   2                    tomatoes -- chopped and seeded
   1      cup           black olives -- sliced
     1/2  cup           onions; small -- pickled, cho
     1/2  cup           artichoke hearts -- jar of ma
   1      cup           tomato sauce -- or 8 oz can
     3/4  cup           ketchup
   3      teaspoons     oil -- olive

Preparation:

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.