MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
Tuna, Chunk Light, #2518
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
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart + 1 cup
2 pounds + 4 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
Crackers, Saltines, Enriched Grain, 4 count package, #2130
100 packages , (4 pack)
To make the Tuna Salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Rinse the tomatoes under cool running water, then drain them thoroughly.
Core the tomatoes then slice the whole tomatoes into wedges (8 wedges per tomato) using an 8-count wedger.
To assemble the salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Portion one salad with crackers per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 1 oz. eq. enriched grain and 1/8 cup of other vegetable.
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.
Presentation Idea: Line salad container with lettuce leaves prior to arranging the tuna salad, tomato and crackers.
Presentation Idea: Use a container that allows space for the salad and crackers. A clear plastic lid, for eye appeal, is preferable. Do not refrigerate the crackers. When the salad is ready for service, the crackers should be placed in each container.
1 serving of Tuna Salad with Crackers shown with optional lettuce leaf liner used as a garnish.
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