Tuna Antipasto Recipe

Submitted by: GrandmaMom

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
3 cans anchovies, drained
4 cans (6 oz size) white albacore tuna, drained
1 small bottle sweet gherkins, drained
1 small bottle pickled onions
3 cups cauliflower florets, sliced
2 small jars button mushrooms, drained
1 bottle stuffed green olives, drained and sliced
1 can pitted ripe olives, drained and sliced
1/2 bottle (12 oz size) chili sauce
1/2 bottle (14 oz size) catsup
1 tablespoon worcestershire sauce
2 tablespoons horseradish
1 tablespoon lemon juice
3 shakes tobasco (optional)

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Directions:

Cut anchovies into thirds. Combine all ingredients in a large bowl. If sauce seems skimpy, add more of the chili sauce and catsup.

Refrigerate until ready to serve. Best made a day ahead to allow flavors to blend.

Serve with crackers or baguette slices.

This recipe from CDKitchen for Tuna Antipasto serves/makes 12

Recipe ID: 94328

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