Albacore antipasto

3 cans (6 ounces each) albacore in olive oil, do not drain
3 carrots, thinly sliced
3 large onions, chopped
3 green bell peppers, chopped
2/3 cup olive oil
1 eight-ounce can tomato sauce
1 teaspoon red wine vinegar
1 20-ounce bottle catsup
2 teaspoons Worcestershire sauce
4 sweet pickles, chopped
2 three-ounce cans mushroom pieces, drained
4 bay leaves
8 to 12 peppercorns
Salt

Steam the carrots until barely tender, about 5 minutes. Set aside.

Saute the onion and green bell pepper in the olive oil in a frying pan over low heat until the vegetables are just tender, about 5 minutes.

Add the tomato sauce, vinegar, catsup, and Worcestershire sauce. Cook over low heat for 3 minutes.

Add the pickles and mushrooms and cook for 3 more minutes.

Add the albacore, carrot, bay leaves, peppercorns, and salt and cook for 15 minutes.

Cool and place in a jar or airtight container and refrigerate until ready to serve.

Before serving, remove the bay leaves and peppercorns. Serve in a bowl, surrounded by crackers.

Servings: 12