Antipasto - cooking recipe

Ingredients

1 can tuna in chunks
1 can hot sardines
1 can anchovies
1 can mushrooms
1 lb. salad shrimp
1 jar stuffed olives
1/4 c. olive oil
1 medium cauliflower, cut in small pieces
1 jar cocktail onions
2 red peppers, cut in 1-inch small squares
1 Spanish onion, cooked in a closed jar
1 bag mixed vegetables
2 Tbsp. Worcestershire sauce
jalapeno peppers, cut in small slices (optional)
ketchup
salt
a little bit of pepper

Preparation

Mix the first 12 ingredients.
Add the remaining ingredients to taste.
Store in refrigerator until time to serve.
Chill at least 1 hour.