Recipe for Tuna Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
20 lb TUNA LIGHT MEAT 4 LB
42 x EGGS SHELL
8 lb CELERY FRESH
4 lb LETTUCE FRESH
1/2 qt SALAD DRESSING #2 1/2
1/2 qt PICKLE CUCUMBER SWEET
Instructions:
Instructions: 1. DRAIN TUNA AND FLAKE. DISCARD LIQUID.

2. ADD EGGS, CELERY, PICKLES, AND SALT TO TUNA. TOSS LIGHTLY UNTIL WELL BLENDED.

3. ADD SALAD DRESSING TO TUNA MIXTURE. TOSS LIGHLTY.

4. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD TUNA SALAD. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 25-12 1/2 OZ CN OR 25-13 OZ TUNA MAY BE USED.

NOTE:

2. IN STEP 2, 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CHOPPED CELERY.

NOTE:

3. IN STEP 2, 4 OZ (1/2 CUP) CHOPPED PIMIENTO MAY BE USED.

NOTE:

4. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 3/4 CUP

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