Source: MRS 2020
MRS: 636 — Salad Entrees (600s)

Tuna Salad with Crackers (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: ½ cup tuna salad and two 4-pack crackers
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

Eggs, Whole, Hard Cooked, Medium, #1323
8  egg(s)
Tuna, Chunk Light, #2518
3  pouch(es)
Celery, Fresh, Diced, #4005
1  quart(s) + 3 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/3 cup(s) + 2  teaspoon(s)
Pickles, Relish, Sweet, #2816
8  ounce(s) + 3/4 ounce(s)
Mustard, Powder, Dry, #2712
1 1/2 teaspoon(s)
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
7  medium
Crackers, Saltines, Enriched Grain, 4 count package, #2130
100  package(s) , (4 pack)



  • Chop cooked eggs.
  • Drain and flake tuna in large mixing bowl.
  • Combine tuna, celery, onions, pickle relish, dry mustard, mayonnaise and eggs. Mix lightly until well blended. Cover and place in refrigerator until ready to use.

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.
Rinse tomatoes under cold running water, then drain. Cut each tomato into 8 wedges.


Portion tuna salad with #8 scoop onto lettuce leaf and place one tomato wedge on the side.
Serve with two 4-count packs of crackers.
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 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

Production Notes

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.

Nutrients Per Serving
20.91 g
Dietary Fiber
0.68 g
19.20 g
826.00 mg
Total Fat
11.75 g
Sat. Fat
0.81 g
Trans Fat
0.00 g

Illustrated Presentation of Tuna Salad with Crackers (Enriched)

1 serving of Tuna Salad with Crackers.