Tuna And Olive Antipasto

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#94328

serves/makes:

ready in:
2-5 hrs

ingredients

3 cans anchovies, drained
4 cans (6 ounce 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 ounce size) chili sauce
1/2 bottle (14 ounce size) ketchup
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
1 tablespoon lemon juice
3 dashes Tabasco Sauce (optional)

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.

added by

GrandmaMom

nutrition data

Nutritional data has not been calculated yet.

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