Tuna And Tomato Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 8 | lb | SALMON 14 3/4 OZ |
| 3 | lb | CELERY FRESH |
| 10 | lb | TOMATOES FRESH |
| 3 | c | LEMON FRESH |
| 3 | lb | ONIONS DRY |
| 200 | BREAD SNDWICH 22OZ #51 | |
| 1 1/2 | qt | RELISH PICKLE SWEET |
| 3 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
DRAIN AND FLAKE TUNA. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING. MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 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. 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. Recipe Number: N01503 SERVING SIZE: 1 SANDWICH From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 8.3mg
Sodium: 921.3mg
Potassium: 215.2mg
Carbohydrates: 9.1g
Fiber: 1.1g
Sugar: 6.4g
Protein: 7.3g