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Receta Tuna And Tomato Sandwich
by Global Cookbook

Tuna And Tomato Sandwich
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Ingredientes

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

Direcciones

  1. DRAIN AND FLAKE TUNA.
  2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.
  3. MIX TOGETHER LIGHTLY. Chill Till READY TO USE.
  4. 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. 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. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
  12. NOTE:
  13. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
  14. SERVING SIZE: 1 SANDWICH