24 lb TUNA LIGHT MEAT 4 LB
3 lb CELERY FRESH
3 c  LEMON FRESH
3 lb ONIONS DRY
100    ROLL SUBMARINE 20 OZ #108
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 serve.

3. slice rolls in half lengthwise. spread bottom half of each roll with 2/3 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, 30-12 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.

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.