Aliza Metzner'S Tuna Salad

• 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)

1. 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.
2. Helpful Hints
3. 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.
4. You can add pickle relish - one large jar per 25 servings.
5. 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
6. Make Ahead
7. Prepare tuna mixture up to one day in advance. Tightly cover and stir well before serving

tuna, onion, celery, bay seasoning, mayonnaise, tomatoes

Taken from www.epicurious.com/recipes/member/views/aliza-metzners-tuna-salad-1277504 (may not work)