Directions:

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.