Tuna Salad

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

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked	8 egg(s)
Tuna, Chunk Light, #280	3 pouch(es)
Celery, Fresh, Diced, #604	7 1/2 cup(s)
Onions, Chopped, Dehydrated, #278	1/3 cup(s) + 2 teaspoon(s)
Pickles, Relish, Sweet, #274	8 3/4 ounce(s)
Mustard, Powder, Dry, #332	1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #283	1 quart(s) + 1 cup(s)

1.	Chop 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 (1/2 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 commodity products when available.

Calories

182

Carbohydrates

4.06 g

Dietary Fiber

0.36 g

Protein

18.14 g

Sodium

575.07 mg

Total Fat

9.69 g

Sat. Fat

1.12 g

Trans Fat

0.00 g

1.	One serving of Tuna Salad