Source: MRS 2020
MRS: 632 — Salad Entrees (600s)

Tuna Salad in a Tomato

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ½ cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: 1 tomato with ½ cup of tuna salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #4110
18  pound(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
1  quart(s) + 2  cup(s)
Eggs, Whole, Hard Cooked, Medium, #1323
8  egg(s)
Tuna, Chunk Light, #2518
3  packet(s)
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)
DIRECTIONS

1.

Wash tomatoes under cold running water. Drain.
Wedge tomatoes into 8 sections. Do not cut tomato more than ¾ deep.

2.

To make 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.

3.

In bottom of clear 10-ounce hinged container, place ¼ cup shredded lettuce.

4.

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.

5.

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.

Production Notes

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.

Miscellaneous Notes

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

Nutrients Per Serving
Calories
197
Carbohydrates
10.46 g
Dietary Fiber
2.41 g
Protein
18.47 g
Sodium
573.00 mg
Total Fat
9.04 g
Sat. Fat
0.86 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Salad in a Tomato
1.

1 serving of Tuna Salad in a Tomato.