8 lb SALMON 14 3/4 OZ
3 lb CELERY FRESH
10 lb TOMATOES FRESH
3 c  LEMON FRESH
3 lb ONIONS DRY
200 sl BREAD SNDWICH 22OZ #51
1 1/2 qt RELISH PICKLE SWEET
3 qt SALAD DRESSING #2 1/2

1. DRAIN AND FLAKE TUNA.

2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.
MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; PLACE 2
SLICE
OF TOMATO ON TOP OF TUNA FILLING; TOP WITH LETTUCE AND SECOND SLICE OF
BREAD.

4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY T
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
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 LEMONS 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