Tuna Antipasto

1/2 cup oil
4 cloves garlic, crushed
3 green peppers & 3 red peppers, sweet, diced
2 tins mushrooms, drained or 1 lb. fresh mushrooms, both sliced
2 tins solid white Tuna
2 bay leaves
2 cups sliced ripe olives
1 cup stuffed green olives, sliced
2 1/2 cups chopped sweet pickles
1 cup pickled white onions, chopped
1 1/2 cups tomato sauce
2 cups ketchup
1 cup vinegar

In large saucepan, heat oil and simmer peppers and mushrooms. Add rest of ingredients, mix well, and continue to simmer for 10 minutes. Put into sterilized jars and seal (pints). Process in boiling bath for 30 minutes. Store in refrigerator.

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