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.