Make-Ahead Antipasto

Recipe Ingredients

2 cups	220g / 7.8oz	Chopped carrots
1 cup	146g / 5.1oz	Chopped sweet green peppers
1 cup	146g / 5.1oz	Cauliflower florets - cut in
		Tiny pieces
1 cup	237ml	Quartered mushrooms
1 cup	146g / 5.1oz	Chopped sweet pickles
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	118ml	Pitted black olives - sliced
1/2 cup	118ml	Pimento stuffed green
		Olives - sliced
1/2 cup	31g / 1.1oz	Small white pickled onions
1/2 cup	73g / 2.6oz	Chopped marinated artichoke
1		Tomato sauce - (7-1/2 oz)
3/4 cup	177ml	Ketchip
3 tablespoons	45ml	Olive oil
1		Solid white tuna - (6-1/2 oz)

Recipe Instructions

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups.

Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91

Source:
Mario Batali

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