Antipasto - cooking recipe

Ingredients

3/4 c. Mazola oil
2/3 c. cider vinegar
3 tsp. salt
1/8 c. sugar
3 oz. tuna
3 oz. tomato paste
3 oz. canned mushrooms
1 clove garlic, minced
5 oz. black olives, cut in half
5 oz. green olives, cut in half
4 green peppers, chopped in 1/4-inch pieces
1 head cauliflower, chopped in bite size pieces

Preparation

Steam green pepper and cauliflower separately until tender. Heat to boiling garlic, tomato paste, vinegar, salt, sugar and oil in a large pot.
Add green pepper, cauliflower, olives, mushrooms and tuna.
Heat through.
Put in jars and refrigerate.
Keeps for about 2 weeks in refrigerator.
Can be frozen.
Serve with saltine crackers.