Source: MRS 2015
MRS: 715 — Sandwiches (700s)

Tuna Salad in a Bread Bowl

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
16 egg(s)
Tuna, Chunk Light, #2518
6 pouch(es)
Celery, Fresh, Diced, #4005
3 quart(s) + 3 cup(s)
Onions, Chopped, Dehydrated, #2738
3/4 cup(s) + 2 tablespoon(s)
Pickles, Relish, Sweet, #2816
1 pound(s)
Mustard, Powder, Dry, #2712
1 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2 quart(s) + 2 cup(s)
Bread Bowl, WGR, #559
100 bread bowl(s)
DIRECTIONS

1.

 TUNA SALAD:

  • Chop cooked eggs. 
  • Drain and flake tuna in large mixing bowl.
  • Combine tuna, celery, onions, pickle relish, dry mustard, mayonnaise and chopped eggs. Mix lightly until well blended.
  • Cover and place in refrigerator until ready to use

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

2.

 BREAD BOWL ASSEMBLY:

  • Layout bread bowls on a sheet pan.
  • Using a #8 scoop, place a 1/2 cup portion of tuna salad in the bread bowl.
  • Cover and refrigerate.

CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

Portion one bread bowl stuffed with ½ cup tuna salad per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

Nutrients Per Serving
Calories
342
Carbohydrates
32.06 g
Dietary Fiber
3.36 g
Protein
23.13 g
Sodium
700.07 mg
Total Fat
13.69 g
Sat. Fat
1.62 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Salad in a Bread Bowl
1.

1 serving of Tuna Salad in a Bread Bowl.