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Antipasto Of The Three Cousins

Source of Recipe

Connie/evitalouise


List of Ingredients

2 cans white tuna in water -- drained
32 ounces jardiniere mix
7 ounces Spanish style olives/pimento centers
6 ounces pitted black olives
12 ounces artichoke hearts
6 ounces small mushroom buttons
6 ounces tomato paste
8 ounces tomato sauce
1 bunch green onions
1 jar crushed garlic
1 small bottle wine vinegar
1 small bottle Italian Seasoning
1 bunch fresh Italian parsley , the big kind

Utensils required:
1 3-quart white serving bowl

1 3-quart plastic storage container, if making the night before

1 colander




Recipe

To a large bowl add tuna, jardiniere, olives. pitted olives, artichoke hearts, mushroom buttons, green onions and 1 clove garlic (finely crushed).

In a smaller bowl make the marinade by mixing together tomato sauce, tomato paste and 1/4 cup red wine vinegar. Add the oil from the artichoke hearts and 1/2 teaspoon Italian seasoning.

Add the marinade to the large bowl and mix together. Refrigerate over night.

Served chilled.