6 1/2 ounce tuna drained
14 3/4 ounce marinated artichoke hearts, drained and quartered (save 1 tbsp marinade)
1/4 pound fresh mushrooms, thinly sliced
4 green onions, thinly sliced
8 ounce can tomato sauce
1/4 cup red wine vinegar
1 clove garlic, minced
Toss together tuna, artichoke hearts, mushrooms, and green onions. In a separate bowl, mix tomato sauce, vinegar, marinade and garlic. Pour dressing over salad and toss. If desired, garnish each serving with a triangle of mozzarella cheese and a chili pepper.