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| 2 Tasse | carrots chopped |
| 1 Tasse | Chopped sweet green peppers |
| 1 Tasse | Cauliflower florets, cut in tiny pieces |
| 1 Tasse | mushrooms quartered |
| 1 Tasse | Chopped sweet pickles |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | Pitted black olives, sliced |
| 1/2 Tasse | Pimento stuffed green olives, sliced |
| 1/2 Tasse | Small white pickled onions |
| 1/2 Tasse | Chopped marinated artichoke hearts |
| 1 Dose | (7-1/2 oz) tomato sauce |
| 3/4 Tasse | Ketchup |
| 3 Esslöffel | olive oil |
| 1 Dose | (6-1/2 oz) solid white tuna |
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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.
Stevens, Aug/91
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