Tuna, Shrimp And Vegetable Antipasto

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups tiny cauliflower florets
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 cup chopped mushroom
• 1/4 teaspoon pepper
• 1 cup ketchup
• 1/2 cup pitted black olives, finely chopped
• 1/2 cup pimento stuffed olive, finely chopped
• 1/2 cup finely chopped sweet green pepper
• 1 (170 g) can solid white tuna, drained
• 1 (106 g) can small shrimp, drained
• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh parsley

1. In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
2. Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
3. Canadian Living Gifts from Your Kitchen.

extra virgin olive oil, tiny cauliflower, onion, garlic, mushroom, pepper, ketchup, black olives, pimento stuffed olive, sweet green pepper, solid white tuna, shrimp, white wine vinegar, parsley

Taken from www.food.com/recipe/tuna-shrimp-and-vegetable-antipasto-272090 (may not work)