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.