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Tuna Antipasto


2 cans un-drained tuna
1 can anchovy fillets
1 12 oz. bottle ketchup
1 tsp Worcestershire sauce
2 Tbsp vinegar
2 tsp horseradish
2 large carrots, finely chopped
1 small bottle green olives with pimento
1 small bottle cocktail onions
1 med can chopped mushrooms
1 small jar sweet pickle, chopped
1 jar pickled cauliflower
1 stalk chopped celery


Chop vegetables, mushrooms and pickles in food processor. Add remaining ingredient and store in refrigerator.

Recipe makes a large quantity.

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no serving information available

Nutritional Information
Per Serving

no nutrition information available

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