Recipes

Tuna Fish and Celery Salad

Recipe No. 458 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad · Seafood

Serves 25 pounds, 100 servings, four mess kit spoons (4 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 458 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Tuna fish, flaked — 20 — 13-ounce cans

Pimientos — 3 — 15-ounce cans

  • Pickles, sweet, chopped — 2½ pounds (2½ No. 56 dippers)
  • Celery, diced — 8 pounds (8 No. 56 dippers)
  • Salt — 3 ounces (6 mess kit spoons)

Lettuce — 6 heads

  • Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)

Directions

  1. Combine fish, pimientos, pickles, celery, and salt; mix well.
  2. Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Tuna fish, flaked — 1⅔ can(s) (13 oz) Pimientos — ½ can (15 oz) Pickles, sweet, chopped — 3¼ oz Celery, diced — 10¼ oz Salt — about 1½ tsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 458, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.