Categories: Salads, Italian 
      Yield: 7 servings 
  
      2 c  Chopped carrots                          -olives, sliced 
      1 c  Chopped sweet green peppers       1/2 c  Small white pickled onions 
      1 c  Cauliflower florets, cut in       1/2 c  Chopped marinated artichoke 
           -tiny pieces                             -hearts 
      1 c  Quartered mushrooms                 1 cn (7-1/2 oz) tomato sauce 
      1 c  Chopped sweet pickles             3/4 c  Ketchip 
    1/2 c  Chopped celery                      3 tb Olive oil 
    1/2 c  Pitted black olives, sliced         1 cn (6-1/2 oz) solid white tuna 
    1/2 c  Pimento stuffed green           
  
  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