Antipasto with Tuna

1 tuna - 6 oz can
2 c Carrots; chopped
1 c Green pepper; chopped
1 c Cauliflower; florets, cut i
1 c Mushrooms; quartered
1/2 c Celery; chopped
2 Tomatoes; chopped and seeded
1 c Black olives; sliced
1/2 c Onions; small, pickled, chopped
1/2 c marinated artichoke hearts
1 c Tomato sauce; or 8 oz can
3/4 c Ketchup
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.