---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Italian
       Yield: 1 servings
       2 c  Carrots; chopped
       1 c  Green pepper; chopped
       1 c  Cauliflower; florets, cut i
       1 c  Mushrooms; quartered
     1/2 c  Celery; chopped
       2    Tomatoes; chopped and seeded
       1 c  Black olives; sliced
     1/2 c  Onions; small, pickled, cho
     1/2 c  Artichoke hearts; jar of ma
       1 c  Tomato sauce; or 8 oz can
     3/4 c  Ketchup
       3 t  Oil; olive
      In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
   pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
   ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to
   30 minutes till carrots are tender crisp, stirring occasionally.
   Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer,
   letting tuna break up into smaller pieces. Transfer to serving
   containers.    Keeps 1 week in fridge, up to 3 months in freezer.
   Best made in late summer with locally grown vegetables.    Wonderful
   on toasted french bread or as a spread on crackers.