MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
Tuna, Chunk Light, #2518
Celery, Fresh, Diced, #4005
1 quart(s) + 3 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/4 cup(s) + 2 teaspoon(s)
Pickles, Relish, Sweet, #2816
8 ounce(s) + 3/4 ounce(s)
Mustard, Powder, Dry, #2712
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart(s) + 1 cup(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh
1 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
Crackers, Saltines, Enriched Grain, 4 count package, #2130
100 package(s) , (4 pack)
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Rinse lettuce thoroughly under cold running water, if not prewashed, then drain. Separate lettuce leaves, and dry thoroughly.
Portion tuna salad with #8 scoop onto lettuce leaf and place one tomato wedge on the side.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers
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.
1 serving of Tuna Salad with Crackers.
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