Antipasto Calabrese D’Zaida

Directions

1. 1. Heat oil in a large saucepan over medium-high heat. Add onions and cook until translucent, stirring occasionally. Then add bell peppers and cook for another 5 minutes.
2. 2. Add pickled vegetables, olives and mushrooms and cook for 2 minutes or until warmed through, stirring constantly. Next, add ketchup and the pickled vegetable and olive juices. Stir well to combine.
3. 3. Add tuna and use cooking spoon to break into small chunks. Bring mixture to a boil over medium heat. Once boiling, remove from heat and let the antipasto cool to room temperature.
4. 4. Once antipasto sauce has cooled, fill the glass jars, leaving 1/4-inch of room at the top. Wipe the rim with a paper towel to remove any sauce and secure tightly with a lid.