Angie's Antipasto

This recipe was given to me by my sister over 30 years ago and I still get compliments when I serve it.

• Ready In: 24 hrs
• Serves: 12-16

Ingredients

• 1  pint  giardiniera, well drained
• 8  ounces button mushrooms
• 12  ounces artichoke hearts, undrained
• 8  ounces  pitted  olives, drained
• 16  ounces tomato sauce
• 15  ounces tuna in water, drained
• 1⁄4 cup white wine vinegar

Directions

1. Combine all ingredients, making sure to flake tuna and cut any large vegetable pieces. I also cut the artichoke hearts into smaller pieces.
2. Mix well and place in a covered non-aluminum bowl. Refrigerate at least 24 hours. Mix once or twice while marinating.
3. Serve with slices of baguette.