Tuna And Tomato Sandwich

Directions

1. 1. DRAIN AND FLAKE TUNA.
2. 2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.
3. MIX TOGETHER LIGHTLY. Chill Till READY TO USE.
4. 3. SPREAD 1 SLICE BREAD WITH 2/3 C. (1-NO. 16 SCOOP) FILLING; PLACE 2 SLICEOF TOMATO ON TOP OF TUNA FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
5. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TSERVE.
6. NOTE: 1. IN STEP 1, 30-12 1/2 Ounce Or possibly 30-13 Ounce CN CANNED TUNA MAY BE USED.
7. NOTE: 2. IN STEP 2, 6 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED. SEE
8. NOTE: 3. IN STEP 2, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB Minced ONIONS; 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY; 4 LB 8 Ounce FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 C. LEMONS JUICE.
9. NOTE: 4. IN STEP 3, 4 LB 5 Ounce FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE
10. NOTE:
11. 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
12. NOTE:
13. 6. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
14. SERVING SIZE: 1 SANDWICH