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 ts 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.