Source: MRS 2020
MRS: 795 — Sandwiches (700s)

Tuna Salad Sandwich (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
8  eggs
Tuna, Chunk Light, #2518
3  pouches
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
1/2 tablespoon
Mayonnaise, Reduced Calorie, Bulk, #2249
1  quart + 1  cup
Bread, Pullman, Enriched, #1225
100  slices
DIRECTIONS

1.

TUNA SALAD:

  • Chop the cooked eggs.
  • Combine the eggs, tuna, celery, pickle relish, pepper, dry mustard, and mayonnaise.
  • Mix the ingredients lightly until well blended.
  • Cover the mixture and put under refrigeration until ready for sandwich assembly.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.

2.

SANDWICH ASSEMBLY:

  • Place 24 slices of bread on bun pan, 6 down and 4 across.
  • Portion the tuna salad with a 4 ounce spoodle or #8 scoop (1/2 cup serving) on each slice of bread.
  • Top with 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.

3.

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.

Production Notes

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.

Serving Notes

Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.

Nutrients Per Serving
Calories
322
Carbohydrates
32.06 g
Dietary Fiber
2.36 g
Protein
22.14 g
Sodium
875.00 mg
Total Fat
11.69 g
Sat. Fat
1.12 g
Trans Fat
0.00 g


Illustrated Presentation of Tuna Salad Sandwich (Enriched)
1.

1 serving of Tuna Salad Sandwich.

2.

1 serving of Tuna Salad Sandwich wrapped in plastic wrap.