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
Dice the hard cooked eggs.
Drain and flake the tuna in a large mixing bowl.
Combine the tuna, celery, onions, pickle relish, dry mustard, mayonnaise, and diced eggs. Mix lightly the ingredients until they are 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 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.
Tuna Salad ingredients.
Mixing Tuna Salad ingredients.
1 serving of Tuna Salad shown with an optional lettuce leaf liner to garnish the salad.
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