Tuna Salad - For 25
Tuna Salad for 25
Approximately 1/2 cup servings
9 6-ounce cans tuna, well drained
1 medium onion, diced
1 1/2 cups celery, diced
2 1/2 teaspoons Old Bay seasoning OR
2 teaspoons salt and 1 1/2 teaspoons pepper
2 cups mayonnaise, or your favorite
salad dressing
Lettuce, tomatoes, pickles and
spinach leaves for serving (optional)
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.
Helpful Hints
This recipe can be successfully doubled to serve 50. You do not
necessarily have to double the amount of mayo or salad dressing, but only
increase to 3 cups.
Keep 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 for more then 1 hour
Make Ahead
Prepare tuna mixture up to one day in advance. Tightly cover and stir
well before serving
Also
view these quantity salad recipes
Chicken
Salad
Basic
Shrimp Salad
Potato
Salad
7
Layer Salad
Tossed
Salad - Create Your Own Salad Bar
Shrimp
Caesar Salad
Taco
Salad
Waldorf Salad
|
