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Categories:
carrots celery artichokes mushrooms tuna fish anchovies pearl onions green olives black pitted olives tomato sauce olive oil capers
Viewed: 43 - Published at: 7 years agoIngredients
- 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)
Method
- 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.
