Antipasto

appetizers, seafood

2 green peppers
1 medium onion
2 stalks of celery
3 carrots
1 garlic clove
1/2 lb sliced mushrooms
1 flowerets of med cauliflower
2 tablespoon oil
1 cup tuna fish drained
1 juice of one lemon
1 teaspoon granulated sugar
13 oz bottle of catsup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.

Yield: 10 servings