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Tuna Salad for 100


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Servings: 100 Portions (6 Gallons)
Portions: 2/3 Cup Each

2 1/2 gallon (25-12 1/2 oz or 13 oz can) tuna, canned
42 eggs, hard cooked, chopped
6 quart (8 lb) celery, fresh, chopped
1 1/2 quart (2 lb 4 oz) pickles, cucumber, sweet, chopped
3 tablespoon (2 oz) salt
1 1/2 quart (3 lb or 1 3/4- No. 2 1/2 can or 1/3-1 gallon jar) salad dressing
4 lb. lettuce, fresh, trimmed

Drain tuna and flake. Add eggs, celery, pickles, and salt to tuna. Toss lightly until
well blended. Add Salad Dressing to tuna mixture. Toss lightly. Serve on lettuce.

NOTE:
1/2 cup (4 oz) chopped pimiento may be added before adding salad dressing.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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