Antipasto - cooking recipe

Ingredients

1 (14 oz.) bottle catsup
1 (10 oz.) jar India relish or pickle relish
1 (6 1/2 oz.) can flaked tuna
2 cans (4 1/4 oz. each) shrimp, rinsed
1/2 c. chopped pitted ripe olives
1 (8 oz.) can sliced water chestnuts
1/2 c. French dressing (not creamy)

Preparation

In a 2-quart bowl or container, combine all ingredients. Cover and refrigerate overnight to allow flavors to blend.
Serve with sesame crackers.
Makes about 7 cups.