Tuna Salad in a Tomato

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1/2 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1 tomato with 1/2 cup of tuna salad
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Vegetables (Other)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #631	18 pound(s)
Salad Mix, Green, Iceberg, Etc. #607	6 cup(s)
Eggs, Whole, Hard Cooked	8 egg(s)
Tuna, Chunk Light, #280	3 packet(s)
Celery, Fresh, Diced, #604	7 1/2 cup(s)
Onions, Chopped, Dehydrated, #278	1/4 cup(s) + 2 tablespoon(s)
Pickles, Relish, Sweet, #274	8 3/4 ounce(s)
Mustard, Powder, Dry, #332	1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #283	2 pound(s) + 11 ounce(s)
Salad Mix, Green, Iceberg, Etc. #607	3 quart(s), chopped

DIRECTIONS

1.	Wash tomatoes under cold running water. Drain. Wedge tomatoes into 8 sections. Do not cut tomato more than 3/4 deep.
2.	To make Tuna Salad: Chop 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. Cover and place in refrigerator until ready to use. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
3.	In bottom of clear 10-ounce hinged container, place 1/4 cup shredded lettuce.
4.	Place tomato on top of bed of lettuce. Portion 1/2 cup (#8 scoop) of tuna salad in wedged tomato. Close container and refrigerate. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
5.	Portion one tomato stuffed with 1/2 cup tuna salad per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1/2 cup red/orange vegetable, 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 commodity products when available.

Miscellaneous Notes

Presentation Idea: A container allowing space for the salad and tomato is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving

Calories

212

Carbohydrates

10.55 g

Dietary Fiber

2.41 g

Protein

19.64 g

Sodium

583.82 mg

Total Fat

10.03 g

Sat. Fat

1.17 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Tuna Salad in a Tomato

1.	One serving of Tuna Salad in a Tomato