12 lb. tuna
1/2 c. lemon juice
5 doz. boiled eggs, chopped
7 c. celery
3 c. onions (optional)
2 qts. pickle relish
2 qts. or more mayonnaise
Salt and pepper to taste

Put tuna in bowl, flake with fork, add lemon juice. Set aside. Prepare other ingredients. Drain relish. Chop celery, onions and eggs fine. Mix with tuna add salt and pepper with mayonnaise. Serve with lettuce leaf. May be served in tomato cup. Cut top of tomato and hull out inside. Fill with mix. Serves 100.

NOTE: To stretch you may add 2 pounds macaroni.