Tuna Antipasto

1 (16 oz.) package frozen carrots, broccoli, and cauliflower
2 cans white Tuna, drained
12 oz. ketchup
1 bottle chili sauce
6 oz. sliced olives, black

Micro vegetables until cooked but crisp, drain. Break up Tuna into small pieces. Add all other ingredients. Mix well. Put in refrigerator 6 hours or overnight. Serve with crackers.

Tuna Antipasto printer friendly version located here. (Just the recipe. Nothing else.)
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