Tuna salad submarine

100 Servings

Ingredients

Quantity Ingredient
24 pounds TUNA LIGHT MEAT 4 LB
3 pounds CELERY FRESH
3 cups LEMON FRESH
3 pounds ONIONS DRY
100 ROLL SUBMARINE 20 OZ #108
1½ quart RELISH PICKLE SWEET
3 quarts SALAD DRESSING #2 1/2

Directions

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 ⅔ 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, 30-12½ 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 RECIPE NO. A01100.

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.

Recipe Number: N01504

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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