Lemon Tuna Pasta
INGREDIENTS:
2 c Carrots; chopped 1 c Black olives; sliced
1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho
1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma
1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can
1/2 c Celery; chopped 3/4 c Ketchup
2 Tomatoes; chopped and seede 3 tb Oil; olive
2 c Carrots; chopped 1 c Black olives; sliced
1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho
1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma
1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can
1/2 c Celery; chopped 3/4 c Ketchup
2 Tomatoes; chopped and seede 3 tb 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.