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 e-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.