Instructions: 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.

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