Tuna Salad for a Crowd__________

Tuna salad is an ever-present party food.  No matter the age of the guests or the sophistication of the event--- tuna salad and tuna salad sandwiches are always welcome. 



Helpful Hints

Keep any tuna salad refrigerated until served.  If served outdoors, be aware of time salad is left out of refrigeration. Generally, foods which or mayonnaise
or dairy based should not sit at room temperature (or warmer) for more then 1 hour

Make Ahead
Prepare tuna salad mixture up to one day in advance. Tightly cover and stir well before serving.


Tuna Salad for a Crowd of 25

Approximately 1/2 cup servings

This recipe can be successfully doubled to serve 50 or to increase the serving size to 1 cup.  You do not necessarily have to double the amount of mayo or salad dressing, but only increase to 3 cups to start. Substitute 2 1/2 teaspoons Old Bay seasoning  for the salt and pepper if desired

9 6-ounce cans solid-style tuna or about 3 1/2 pounds canned tuna, well drained and flaked
1 medium onion, diced
1 1/2 cups celery, diced
2 teaspoons salt and 1 1/2 teaspoons pepper
2 cups mayonnaise, or your favorite salad dressing
1/4 cup fresh lemon juice
Lettuce, tomatoes, pickles and spinach leaves for serving (optional)

In a large bowl, toss tuna with rest of ingredients.  Cover and refrigerate at least 2 hours.  Arrange lettuce leaves on serving platter.  Spoon salad on
top.  Garnish with tomatoes, pickles and spinach leaves.


Tuna Salad Sandwiches for 50
1 sandwich each - 1/2 cup serving

Double recipe to serve 100 or to increase serving size to 1 cup

Double Tuna Salad recipe (above)
1 1/2 cups mayonnaise (optional to spread on bread)
100 slices bread, use a variety wheat, white, rye
2-3 heads lettuce, iceberg or leaf, washed and dried

Assemble sandwiches as needed.  Slice in half or into finger sandwiches



Tuna Melt for 50


Double Tuna Salad recipe (above)
100 slices bread (white, whole wheat, or rye)
6 pounds cheese slices, such as provolone, Swiss, mild Cheddar, American
1 pound softened butter or margarine

Place cheese slices and tuna between two slices of bread.  Brush both sides of sandwiches with butter or margarine.   Pan grill or griddle until golden brown.  Serve hot.

To make ahead: Place buttered sandwiches on baking sheets, cover with plastic wrap and refrigerate until needed


Tuna Salad with Eggs for 50

7 pounds or about 18 6-ounce cans solid-style tuna, well-drained and flaked
12 eggs, hard-cooked
2 1/2 cups finely chopped celery
1 medium sweet onion, minced
8 ounces dill or sweet pickle relish, drained
1 quart mayonnaise

Add drained tuna to a large bowl(s).  Peel and dice eggs and add to tuna along with the onion and relish.   Mix lightly.   Add mayonnaise and mix lightly to blend.  Serve well-chilled. 


Tuna Pasta Salad for 50

2 pounds elbow, shell, bowtie or penne pasta
3/4 - 1 quart salad dressing or mayonnaise
2 pounds solid-packed canned tuna
1 medium sweet onion, minced
1 large green pepper, finely chopped
1 1/2 cups finely chopped celery

Cook macaroni according to directions. Drain well and spread out on baking sheets to cool completely.  Place in bowl. 

Pour dressing or mayonnaise over pasta and stir to coat evenly.  Cover and refrigerate 6-8 hours.   Drain tuna. Carefully fold into pasta along with onions, peppers and celery.   

Serve with crackers, rolls, tomato slices, lettuce leaves and boiled egg wedges. 





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