Make-Ahead Antipasto

• 2 cups carrots chopped
• 1 cup green bell peppers bell, chopped
• 1 cup cauliflower florets cut in tiny pieces
• 1 cup mushrooms quartered
• 1 cup pickles, sweet sweet,
• 1/2 cup celery chopped
• 1/2 cup black olives pitted, sliced
• 1/2 cup pimento stuffed green olives sliced
• 1/2 cup pickled onions white, small
• 1/2 cup artichoke hearts marinated, chopped
• 7- 1/2 ounces tomato sauce
• 3/4 cup ketchup
• 3 tablespoons olive oil
• 6- 1/2 ounces tuna solid white

1. In large saucepan, bring all the ingredients exceptt for the tuna, to a boil.
2. Reduce heat and simmer, covered, for 20 to 30 minutes or until carrots are tender-crisp, stirring occasionally.
3. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces.
4. Transfer to serving size containers.
5. Can be refrigerated for up to 2 days, or frozen for up to 3 months.

carrots, green bell peppers bell, cauliflower, mushrooms, pickles, celery, black olives, pimento stuffed green olives, onions, hearts, tomato sauce, ketchup, olive oil, solid white

Taken from recipeland.com/recipe/v/make-ahead-antipasto-32696 (may not work)