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Ingredients
2
6.5 ounce
cans solid water packed tuna
8
ounce
jar cocktail onions
6
ounce
jar tiny sour or dill pickles
6
ounce
jar sweet midget pickles
6
ounce
can small pitted ripe olives
5
ounce
jar green olives stuffed with pimento
8
ounce
can tomato sauce
2
tablespoons
olive oil
2
tablespoons
wine vinegar
2
large
cloves garlic, finely crushed
2
tablespoons
parsley flakes
ground pepper to taste
Instructions
Drain the liquid from tuna, olives, onions and pickles.
Place tuna in a mixing bowl and flake slightly.
Cut pickles in ½ inch pieces.
Mix all ingredients. Chill for several hours to overnight.