I am a great lover of vegetables and feel that any meal should have tons of them! This recipe can be served hot, cold, or room temperature.
Great for an entree, or for an appetizer–Quite different. I think you’ll like it.
In a large sauce pan, combine the following ingredients, bring to a boil and simmer for five minutes:
One C Catsup
One C Chili Sauce
One C water
1/2 C EVOO (Extra Virgin Olive Oil)
1/2 C Tarragon vinegar
1/2 C lemon juice
2 T brown sugar
1 T Worcestershire sauce
1 T salt
1 tsp. Cayenne pepper
1 minced clove of garlic
ADD and simmer until just ‘al dente’:
One whole cauliflower cut into flowerettes
One bag baby carrots (you can cut them in half if you wish)
One bunch celery, remove all strings, and cut into 1/2 inch chunks
One or two boxes small white mushrooms, brushed (not washed) clean
One jar Pepperocini peppers, drained
One jar small stuffed green olives, drained
Remove sauce pan from burner and either refrigerate, if you plan to have it cold, or go to the next step:
Drain two or three cans of Starkist solid pack Albacore tuna. Break into large pieces. Ladle some of the sauce over it.
ON A LARGE WHITE PLATTER
arrange the tuna in the center, and surround it with the beautiful array of vegetables.
Drizzle some of the sauce over all, and pass more sauce separately in a gravy boat.
After all the veggies are eaten, just repeat the above procedure and make some more, using the left-over sauce.
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