---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Dips
       Yield: 5 cups
       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.