Antipasto - cooking recipe

Ingredients

2 large carrots, cut into bite size pieces
3 ribs celery, cut into bite size pieces
2 jars marinated artichokes
1 jar marinated cocktail mushrooms
1 can tuna fish, drained
2 cans anchovies in oil (do not drain)
1 jar pearl onions
1 jar stuffed green olives
1 jar black pitted olives
1 can tomato sauce
2 Tbsp. olive oil
2 Tbsp. capers (optional)

Preparation

Cook carrots and celery in a mixture of half water and half vinegar until tender, but firm.
Cool.
Place all ingredients in a large bowl; toss thoroughly and let stand for 24 hours in the refrigerator.