Source: MRS 2015
MRS: 634 — Salad Entrees (600s)

Tuna Salad Salad

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 1/4 cup fruit, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable, 5/8 cup other vegetable
Number of Portions: 50  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green) Fruits
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
25 egg(s)
Cucumber with Peel, Whole, Fresh, #4101
4 pound(s)
Tomatoes, Cherry, Fresh, #4108
4 pound(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pound(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
8 pound(s)
Salad, Mesclun Mix, (Spring Mix), #4014
6 pound(s)
Tuna, Chunk Light, #2518
3 packet(s)
Celery, Fresh, Diced, #4005
7 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/4 cup(s) + 2 tablespoon(s)
Pickles, Relish, Sweet, #2816
8 3/4 ounce(s)
Mustard, Powder, Dry, #2712
1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2 pound(s) + 11 ounce(s)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
12 cup(s) + 1/2 cup(s)
DIRECTIONS

1.

Chop 8 eggs for the tuna salad.
Slice the remaining 25 eggs into quarters.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

2.

To make tuna salad:

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

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

3.

Wash and drain cucumbers and tomatoes.
Slice cucumbers ¼ inch thick.
Slice cherry tomatoes in half.

4.

Wash and drain green leaf lettuce if not prewashed. Thinly slice.
Combine prewashed salad greens together and fill salad tray with 2 cups of mixed greens.
Note: If greens are not prewashed, rinse and drain thoroughly.

5.

Portion ½ cup (#8 scoop) of tuna salad in center of mixed greens. (Optional: garnish with paprika.)
Place 6 cherry tomato halves or 6 grape tomatoes around chicken salad mixture.
In front right corner, place 3 slices of cucumber.
Place 2 egg quarters in bottom left corners.
In top corner, place cluster of grapes (¼ cup) or other fresh fruit. Close container and refrigerate.

6.

Portion one tuna salad salad per serving. Each portion provides 2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ½ cup dark green vegetable, ¼ cup red/orange vegetable, and 5/8 cup other vegetable.

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 commodity products when available.
If fruit other than grapes are used in this recipe, nutrient analysis will need to be re-calculated.
Crackers or other grain may be offered with salad, but should be menued as another item because crackers are not included in the recipe or in the nutrient analysis.

Miscellaneous Notes

Presentation Idea: A container allowing space for the salad, fruit and dressing is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving
Calories
434
Carbohydrates
24.44 g
Dietary Fiber
3.15 g
Protein
24.97 g
Sodium
1009.31 mg
Total Fat
26.22 g
Sat. Fat
4.19 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Salad Salad
1.

1 serving of Tuna Salad Salad.