Antipasto - cooking recipe

Ingredients

1 jar Giardiniera or pickled vegetables, drained
2 small jars pickled mushrooms
1 small can green olives
1 small can black olives
2 small jars artichoke hearts
1/2 small jar sweet pickles, sliced
1 large can tuna
1 c. cocktail sauce
1 small can tomato sauce

Preparation

Mix all ingredients and refrigerate several hours or overnight.
Serve on crackers.