1/4 c. oil
2 lg. onions, chopped
2 green peppers, chopped
1 (4 oz.) jar pimentos
2 (8 oz.) cans tomato sauce
1 (44 oz.) bottle catsup
2 (8 oz.) cans carrots, drained
1 tsp. Worcestershire sauce
1 tsp. garlic salt
2 tsp. vinegar
2 (4 oz.) cans chopped mushrooms
3 sweet pickles, chopped
3 sour pickles, chopped
20 stuffed olives, chopped
8 peppercorns
1 bay leaf
3 (7 1/2 oz.) cans tuna

Brown onions in oil. Add peppers and cook until soft. Add everything but the tuna and heat until boiling. Add tuna; cook for 5 minutes. Cool and pour into containers. Keeps well. Can be frozen. Serve with crackers.