Ingredients
- 2 tomatoes
- 1 cauliflower
- 260 gr carrots
- 240 ml tomato sauce
- 180 ml ketchup
- 140 gr green pepper
- 140 gr black olives
- 85 gr mushrooms
- 85 gr artichoke hearts
- 60 gr onions
- 50 gr celery
- 16 ml oil
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.
