Source: MRS 2020
MRS: 630 — Salad Entrees (600s)

Tuna Salad

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
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 3/4 ounce(s)
Mustard, Powder, Dry, #2712
1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1  quart(s) + 1  cup(s)
DIRECTIONS

1.

Dice hard cooked eggs.

2.

Drain and flake tuna in large mixing bowl.

3.

Combine tuna, celery, onions, pickle relish, dry mustard, mayonnaise and chopped 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.

4.

Portion tuna salad with #8 scoop (½ cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate.

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
Calories
167
Carbohydrates
3.97 g
Dietary Fiber
0.36 g
Protein
16.97 g
Sodium
564.00 mg
Total Fat
8.70 g
Sat. Fat
0.81 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Tuna Salad
1.

Tuna Salad ingredients.

2.

Mixing Tuna Salad ingredients.

3.

1 serving of Tuna Salad.