Tuna Salad Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
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 pouch(es)
Celery, Fresh, Diced, #604	1 quart(s) + 3 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	1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #283	1 quart(s) + 1 cup(s)
Bread, WGR, #139	100 slice(s)

DIRECTIONS

To make Tuna Salad:

Chop cooked eggs.
Combine eggs, tuna, celery, pickle relish, pepper, dry mustard, and mayonnaise.
Mix lightly until well blended.
Cover and put under refrigeration until ready to use.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.

SANDWICH ASSEMBLY:

Place 24 slices of bread on bun pan, 6 down and 4 across.
Portion tuna salad with a 4 ounce spoodle or #8 scoop (1/2 cup serving) on 1 slice of bread.
Top with second slice of bread.
Cover and place under refrigeration until ready for service.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.

Portion 1 sandwich 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.

Serving Notes

Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.

Nutrients Per Serving

Calories

282

Carbohydrates

26.06 g

Dietary Fiber

2.36 g

Protein

22.14 g

Sodium

785.07 mg

Total Fat

11.69 g

Sat. Fat

1.12 g

Trans Fat

0.00 g

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Tuna Salad Sandwich

DIRECTIONS

Production Notes

Serving Notes

Nutrients Per Serving