Search the recipe database
Tuna Salad on Croissant
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Eggs, Whole, Hard Cooked, #1323 | 8 eggs |
Tuna, Chunk Light, #2518 | 7 pounds + 8 ounces |
Celery, Fresh, Diced, #4005 | 1 quart |
Onions, Chopped, Dehydrated, #2738 | 1/3 cups + 2 teaspoons |
Pickles, Relish, Sweet, #2816 | 1 cup |
Mustard, Powder, Dry, #2712 | 2 teaspoons |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 quart + 1 cup |
Croissant, WGR, 2 oz. eq. #1232 | 50 rolls |
DIRECTIONS
1. | TUNA SALAD:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly. |
2. | SANDWICH ASSEMBLY:
Place each sandwich in steamtable pans (12" x 20" x 21/2") lined with pan liners. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion 1 sandwich 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. Refrigerate at 41 degrees F or lower. |
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.
Serving Notes
Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.