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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