Instructions: 1. DRAIN AND FLAKE TUNA.

2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.

MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO SERVE.

3. SLICE ROLLS IN HALF LENGTHWISE. SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP FILLING; TOP WITH LETTUCE AND TOP HALF OF ROLL.

4. CUT EACH ROLL IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE.

NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE

NOTE:

5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.

NOTE:

6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

SERVING SIZE: 1 SANDWICH

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.