MEASURE (FOR 50 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #4110
50 medium, whole
Eggs, Whole, Hard Cooked, Medium, #1323
Tuna, Chunk Light, #2518
Celery, Fresh, Diced, #4005
1 quart + 3 1/2 cups
Onions, Chopped, Dehydrated, #2738
1/3 cup + 2 teaspoons
Pickles, Relish, Sweet, #2816
8 3/4 ounces
Mustard, Powder, Dry, #2712
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart + 1 cup
Lettuce, Shredded, #4008
Rinse the tomatoes under cool running water, then drain them.
If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water. Drain the leaves thoroughly.
CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly.
To make Tuna Salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
To assemble the salads:
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: Use a container to allow space for the salad and tomato. A clear plastic lid for eye appeal is preferable.
1 serving of Tuna Salad in a Tomato shown with optional lettuce leaf liner used as a garnish..
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