Antipasto Salad

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.