by Brother Herman E Zaccarelli, C.S.C., 1960

Someday, perhaps, I will feature Brother Zaccarelli’s horrifyingly sexist advice on managing an (ideally!) all female (and so emotional!) cafeteria staff, but today, his recipe for Tuna Bunsteads! I made a (small) batch, and it’s good stuff.

Tuna Bunsteads

Ingredients                             100 portions     50 portions     12 portions
Cheese, American, cubed                 4 pounds        2 pounds         1/2 pound
Eggs, hard cooked,
chopped                                 48                    24                   6
Tuna, drained, flaked                   84 ounces        42 ounces        10.5 ounces
Peppers, green, chopped              2 cups             1 cup               1/4 cup
Onions, chopped                          2 cups             1 cup               1/4 cup
Olives, stuffed, chopped                2 cups             1 cup               1/4 cup
Pickles, sweet, chopped                 2 cups             1 cup               1/4 cup
Mayonnaise or salad
dressing                                   2 quarts           1 quart             1/2 pint
Buns, frankfurter, split                 100                  50                    12

Procedure: 1. Combine and blend thoroughly the first 8 ingredients.
2. Fill buns. Wrap in aluminum foil. Arrange on bakers sheet.
3. Bake in a very slow oven, 250 F., 30 minutes or until cheese is melted. Remove. Serve hot.