MEASURE (FOR 50 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #4110
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
1 quart(s) + 2 cup(s)
Eggs, Whole, Hard Cooked, Medium, #1323
Tuna, Chunk Light, #2518
Celery, Fresh, Diced, #4005
1 quart(s) + 3 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/3 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
1 quart(s) + 1 cup(s)
Wash tomatoes under cold running water. Drain.
To make Tuna Salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
In bottom of clear 10-ounce hinged container, place ¼ cup shredded lettuce.
Place tomato on top of bed of lettuce. Portion ½ cup (#8 scoop) of tuna salad in wedged tomato. Close container and refrigerate.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Portion one tomato stuffed with ½ cup tuna salad per serving. Each portion provides 2 oz. eq. meat/meat alternate, ½ cup red/orange vegetable, and 1/8 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.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.
Presentation Idea: A container allowing space for the salad and tomato is recommended. Clear plastic lid for eye appeal is preferable.
1 serving of Tuna Salad in a Tomato.
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