• One 6½ to 7 oz. can of tuna fish
• One 3½ oz. can of sardines
• Juice of one lime
• 4 oz.. chopped pimentos
• 1½ cups chopped mixed pickles (sweet and sour) and cocktail onions
• One 12 oz. bottle ketchup
• 2 tablespoons Lea and Perrins sauce
• few drops tabasco
• ½ cup sliced mushrooms (optional)
• 1 cup sliced pimento olives

Drain and break the fish into chunks but not flakes. Add the lime juice and toss lightly. Set aside. Mix the remaining ingredients together well. Add fish and chill.

Serve with crackers as an hors d'oeuvre, or in a lettuce cup as an appetizer. The antipasto may be made in advance as it keeps well in the refrigerator several days, or frozen, adding additional seasonings after defrosting if necessary. Makes about 4 cups.