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Tuna Salad Salad-Briggs
2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable.
Number of Portions: 50 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Fruits
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Eggs, Whole, Hard Cooked, Medium, #1323 | 8 eggs |
Tuna, Chunk Light, #2518 | 7 pounds + 8 ounces |
Celery, Fresh, Diced, #4005 | 1 quart |
Onions, Chopped, Dehydrated, #2738 | 1/3 cup |
Pickles, Relish, Sweet, #2816 | 1 cup |
Mustard, Powder, Dry, #2712 | 2 teaspoons |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 quart + 1 cup |
Cucumber with Peel, Whole, Fresh, #4101 | 4 pounds |
Tomatoes, Cherry, Fresh, #4108 | 4 pounds + 10 ounces |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds + 6 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 7 pounds + 12 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 7 pounds + 6 ounces |
Eggs, Whole, Hard Cooked, #1323 | 25 eggs |
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206 | 4 pounds + 6 ounces |
Dressing, Lite Ranch, PC, 1.5 ounce #2205 | 50 packets |
DIRECTIONS
1. | To make tuna salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly. |
2. | Slice the remaining 25 eggs in half. Store them in the refrigerator until ready to assemble the salads. CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly. |
3. | Rinse the grapes, cucumbers, and tomatoes under cold running water, then drain them thoroughly. |
4. | Slice the cucumbers into ¼-inch thick rounds. |
5. | Slice the cherry tomatoes in half. Place the cucumbers and tomatoes in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
6. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water, and drain thoroughly. If needed, chop the lettuce into bite-size pieces. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
7. | To assemble the Salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
8. | Portion one tuna salad salad per serving. Each portion provides 2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable. Crackers or other grain may be offered with the salad, but they should be menued as a separate item, as the crackers are not included in the nutrient analysis or crediting of this recipe. 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
Rinse the grapes, cucumbers, and tomatoes under cold running water, then drain them thoroughly.
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Purchasing Guide
-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
Presentation Ideas: Use a container that allows space for the salad, fruit, and dressing. A clear plastic lid, for eye appeal, is preferable.
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