This is not for those who desire a light appetizer. Oh, no! The robust flavors of this dish are extraordinary & incredible!

Ingredients:

• 1 medium organic onion, diced
• 1/3 c. organic extra virgin olive oil
• 1 – 6 oz. can of organic gluten free tomato paste
• 1/4 c. organic apple cider vinegar
• 1 – 4 oz. can of sliced mushrooms, *drained
• 1 – 4 oz. can of button mushrooms, *drained
• 1 – 6 oz. cans of pitted olives, *drained
• 1 – 3 oz. jar of stuffed green olives, *drained
• 1 – 4 oz. jar of tiny sweet pickles, *drained
• 2 – 4 oz. jars of artichoke hearts, *drained
• 2 – 4 oz. jars of sweet cauliflower, *drained
• 1 – 4 oz. jar of pear onions, *drained
• 1 – 6 oz. can of tuna packed in water, *drained

* Drain all of the juices into a single container as you’ll use them later when you make the recipe.

Instructions:

1. In a large skillet, sauté diced onion until soft & translucent. Add organic tomato paste & vinegar. Cook for a few minutes.
2. In a large pot, place the drained juices & add the skillet mixture to them. Then let simmer on the stove.
3. In a large bowl, combine all vegetables.
4. Pour simmered juices over the vegetables.
5. Add tuna when cooled.