4 Garlic cloves, crushed
6 green peppers, medium, finely diced
1/2 c. vegetable oil
398 (2 cans) grams solid white tuna, drained and broken into chunks
568 (2 cans) mL sliced mushrooms, draines
2 medium bay leaves
1/2 c. pimento, finely diced
2 c. ripe olives, pitted, sliced
1 c. stuffed green olives, sliced
1/2 c. chopped, pickled white pearl onions
1-1/2 c. bottled chili sauce
1 c. vinegar
2 c. ketchup
Saute garlic and green peppers ionic until just tender. Add remaining ingredients and heat to simmering point. Simmer 10 minutes, stirring occasionally.
Place in sterilized glass jars, cool and refrigerate at least one week before serving.
Serve on crackers or melba toast or as an appetizer salad.