Tuscan Antipasto Salad

• 2  8 oz. Giardinera (Mixed preserved vegetables, drained)
• 1  lg. can black pitted olives (drained)
• 1  2 oz. jar Pimento’s (drained)
• 1  2 oz. jar chopped stuffed pimento olives
• 1  8 oz. jar of cocktail onions (drained)
• 2  6 oz. jar marinated artichoke hearts in oil
• 1  jar mushrooms in oil
• 1  4 oz. can of sliced mushrooms (drained)
• 1  tablespoon of red wine vinegar or more for taste
• 2  sm. cans of tomato sauce
• 3  cans tuna packed in water (drained)

• Mix together. Seal tightly and refrigerate. Stir occasionally. (It is best made ahead several hours or the night before.)
• Serve over bed of butter lettuce.