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7 hard-cooked eggs
4 pounds tuna, flaked
4 ounces celery, chopped
1/4 cup lemon juice
1 teaspoon onion juice
1 1/2 cups Mayonnaise (or salad dressing)
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3)
Yield: 50 sandwiches
1. Peel eggs and chop coarsely.

2. Combine all filling ingredients. Refrigerate and remove small amounts of filling as necessary for production.

3. Assemble filling, bread, and lettuce. Portion filling with No. 20 dipper.



Notes: 1 cup pickle relish may be substituted for celery.

VARIATIONS:

Grilled Tuna Salad Sandwich. Brush both sides of sandwiches with melted butter or margarine. Grill until golden brown.

Salmon Salad Sandwich. Substitute salmon for tuna.
 
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