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Antipasto

1 (6 oz.) container green olives
1 (6 oz.) container black olives
1 (6 oz.) can button mushrooms
1 (16 oz.) jar giardinara salad mix
1 (6 oz.) jar tiny cocktail onions
1 (6 oz.) jar artichoke hearts
1 (6 oz.) can Tuna
1 (16 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 cup olive oil


Chop all drained olives and vegetables into bite size pieces. Place in bowl and blend with tomato sauce, tomato paste and oil. Mix in Tuna. Refrigerate for several hours before serving.








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