The More or Less Tuna and Macaroni Salad for (50-75)



50 to 75 servings



6 lbs. elbow macaroni
1/4 cup salad oil
8 heads leaf lettuce
2 whole unblemished lemons
1 qt. chopped green peppers
2 qt. sliced celery
2 cups chopped scallions or
mild onions
10 cups tuna fish (a 6 1/2 oz. can equals 1 cup)
2 qt. mayonnaise
1 cup lemon juice
1 cup plain yogurt
Salt and pepper to taste



DO AHEAD: Cook macaroni as package directs in two 3-lb. lots—a canning pot works well. Add 2 Tablespoons oil to each pot of cooking water to prevent macaroni from sticking together. Because the pot is usually too heavy to drain safely all at once, use a smallish sieve to remove most of the macaroni from the pot when done. Cool as quickly as possible and refrigerate.

WASH LETTUCE: Fill two sinks or large bowls, one with very warm water and one with very cold water. Dip each whole head upside down in warm water; leaves will open up so dirt will fall out. Quickly dip head into cold water to revive. Shake off excess water, take head apart, and put in spinner if you have one, or can borrow one. Store damp lettuce divided between two plastic bags with a whole lemon in each one (the lemon acts as a crisping agent). Close bags securely and refrigerate.

VEGETABLES: Cut up and store in separate containers in the refrigerator.

TO SERVE: The above ingredients used all at once in the amounts specified will make about 75 cups of salad. Mix up only the amount you think you will need. (All leftover ingredients can be used in future dishes.) Thin mayonnaise with lemon juice and yogurt. Mix all ingredients (EXCEPT lettuce, garnish, salt, and pepper) and toss together. The large canning pot works well here, too. Add salt and pepper as needed. Put in serving bowl or platter and garnish. Serve lettuce separately.

LEFTOVER INGREDIENTS; Macaroni—Use in macaroni and cheese or other favorite casserole. Eat now or freeze for later consumption. Onions and green pepper can be either frozen or stored a few days in refrigerator. Celery—Use in casseroles, or store a few days in refrigerator for salads, or freeze as creamed celery. Lettuce—Keep stored with the lemon in refrigerator for use in salads—happy few days ahead with no lettuce to wash!

Yankee Church Supper Cookbook

Author's Comments

Designed for flexible number, 50-75, without unwieldy leftovers. With tuna, a one dish meal; without it, an excellent salad for a bean supper.

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