12 hard-cooked eggs
7 pounds tuna, flaked
1 pound celery, chopped
1 pound cucumber, diced
2 ounces onion, minced
8 ounces pickle relish, drained
1 quart mayonnaise
Servings: 50
1. Peel and dice eggs.
2. Add vegetables, relish, and eggs to tuna. Mix lightly.
3. Add mayonnaise to tuna mixture. Mix lightly to blend. Chill quickly to below 41°F. Serve with No. 8 dipper.
Yield: 6 1/4 quarts
Notes: Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
VARIATIONS:
Salmon Salad. Substitute salmon for tuna.
Tuna Apple Salad. Substitute tart, diced apples for cucumbers. Omit pickle relish.
Tuna Pea Salad. Delete eggs and minced onion. Substitute 5 cups sour cream mixed with 1/2 cup lemon juice for the mayonnaise. Add 2 lb frozen green peas, thawed, 8 oz green pepper, and 8 oz sliced green onions.
7 pounds tuna, flaked
1 pound celery, chopped
1 pound cucumber, diced
2 ounces onion, minced
8 ounces pickle relish, drained
1 quart mayonnaise
Servings: 50
1. Peel and dice eggs.
2. Add vegetables, relish, and eggs to tuna. Mix lightly.
3. Add mayonnaise to tuna mixture. Mix lightly to blend. Chill quickly to below 41°F. Serve with No. 8 dipper.
Yield: 6 1/4 quarts
Notes: Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
VARIATIONS:
Salmon Salad. Substitute salmon for tuna.
Tuna Apple Salad. Substitute tart, diced apples for cucumbers. Omit pickle relish.
Tuna Pea Salad. Delete eggs and minced onion. Substitute 5 cups sour cream mixed with 1/2 cup lemon juice for the mayonnaise. Add 2 lb frozen green peas, thawed, 8 oz green pepper, and 8 oz sliced green onions.
Last edited:
