1/2 c. catsup
1 sm. can anchovies
1 clove garlic
1/2 c. olive oil or vegetable oil
1/4 c. white wine or vinegar
1 sm. jar black or green olives
1 sm. jar pickled onions
1 lg. can (12 1/2 oz.) flaked tuna or 2 (6 1/2 oz.) cans tuna
1/2 c. sweet pickle slices
1 (4 oz.) can button mushrooms
1/2 c. sliced carrots (opt.)
1/2 c. sliced celery, cooked

Place catsup, anchovies, garlic, oil and vinegar in saucepan and heat to boiling. Add all other ingredients (except tuna). Boil another minute, then alternate layers of tuna and mixture in a jar or bowl and refrigerate.

Makes 1 1/2 quarts.