Tuna Salad Sandwich, Elementary

Meal Component Contribution:
1¼ 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	6 eggs
Tuna, Chunk Light, #2518	5 pounds + 8 ounces
Celery, Fresh, Diced, #4005	2 2/3 cups
Onions, Chopped, Dehydrated, #2738	1/4 cup + 2 teaspoons
Pickles, Relish, Sweet, #2816	2/3 cup
Mustard, Powder, Dry, #2712	1 teaspoon
Mayonnaise, Reduced Calorie, Bulk, #2249	3 cups + 1/3 cup
Bread, Pullman, WGR, #1225	100 slices

DIRECTIONS

1.	Thaw the bread according to the package directions.
2.	Place pouches of tuna fish in the refrigerator the day before salad assembly to pre-chill the fish and aid in time/temperature control.
3.	TUNA SALAD: Chop the cooked eggs. Drain and flake the tuna fish in a large mixing bowl Combine the celery, pickle relish, dry mustard, and mayonnaise with the tuna fish and diced eggs. Mix the ingredients lightly until well blended. Cover the mixture and put the salad in the refrigerator until sandwich assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
4.	SANDWICH ASSEMBLY: Place 24 slices of bread on a sheet pan, 4 down and 6 across. Portion 1/3 cup serving of tuna salad with a #12 scoop on each slice of bread. Top each sandwich with a second slice of bread. Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap, or placed in sandwich bags. Place each sandwich in a steamtable pans (12" x 20" x 2½ ) lined with pan liners. Prepare in batches to maintain quality. Serve immediately, or cover and place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
5.	Portion one sandwich per serving. Each portion provides 1¼ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any unassembled leftover ingredients. Discard any leftover assembled product.

Production Notes

- Thaw the sliced bread according to the package or case directions.
- The sandwiches may be cut in half diagonally.

Serving Notes

If the tuna sandwiches are part of a salad plate, each sandwich should be cut into quarters.

Purchasing Guide

Refer to the 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

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

257

Carbohydrates

32.00 g

Dietary Fiber

4.00 g

Protein

19.00 g

Sodium

664.00 mg

Total Fat

9.30 g

Sat. Fat

1.30 g

Trans Fat

0.00 g

Illustrated Presentation of Tuna Salad Sandwich, Elementary

1 serving of Tuna Salad Sandwich.

1 serving of Tuna Salad Sandwich wrapped in plastic wrap.

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