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
1/3 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)
Dice hard cooked eggs.
Drain and flake tuna in large mixing bowl.
Combine tuna, celery, onions, pickle relish, dry mustard, mayonnaise and chopped eggs. Mix lightly until well blended.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
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.
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.
Tuna Salad ingredients.
Mixing Tuna Salad ingredients.
1 serving of Tuna Salad.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.