Antipasto Salad - cooking recipe

Ingredients

1 pt. jar gardinaria (Italian pickled vegetables)
1 (8 oz.) jar button mushrooms
1 (8 oz.) can ripe olives
2 (8 oz.) can tomato sauce
1 Tbsp. white wine vinegar
2 (7 1/2 oz.) cans water packed solid white tuna
1 (12 oz.) jar marinated artichoke hearts in oil

Preparation

Drain Gardinaria, olives, mushrooms and tuna.
Place in a large Tupperware type bowl with a lid.
Add artichokes, tomato sauce and vinegar.
Marinate, turning occasionally, overnight. May be served in lettuce cups or on a buffet.