MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
Tuna, Chunk Light, #2518
7 pounds + 8 ounces
Celery, Fresh, Diced, #4005
Onions, Chopped, Dehydrated, #2738
1/3 cup + 2 teaspoons
Pickles, Relish, Sweet, #2816
Mustard, Powder, Dry, #2712
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart + 1 cup
Bread, Pullman, Enriched, #1225
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
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.
Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. enriched grains.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.
Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.
1 serving of Tuna Salad Sandwich.
1 serving of Tuna Salad Sandwich wrapped in plastic wrap.
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