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Tuna Salad in Bread Bowl
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 bread bowl with 1/2 cup of tuna salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
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) |
Bread Bowl, WGR, #559 | 50 bread bowl(s) |
DIRECTIONS
1. | To make Tuna Salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
2. | Layout bread bowls on a sheet pan. |
3. | Using a #8 scoop, place a 1/2 cup portion of tuna salad in the bread bowl. Cover and refrigerate. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Portion one bread bowl stuffed with 1/2 cup tuna salad per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. 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.
Nutrients Per Serving
Illustrated Steps for Preparation of Tuna Salad in Bread Bowl
| 1. |  One serving of Tuna Salad in a Bread Bowl |