Search the recipe database
Tuna Salad with Crackers
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup tuna salad and three 2-pack crackers
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Eggs, Whole, Hard Cooked | 8 egg(s) |
Tuna, Chunk Light, #280 | 3 packet(s), 43 ounce pouch |
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 | 2 pound(s) + 11 ounce(s) |
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 1 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 7 medium |
Crackers, Saltines, WGR, 2 count package, #207 | 150 package(s) |
DIRECTIONS
1. | To make tuna salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
2. | Rinse lettuce thoroughly under cold running water, if not prewashed, then drain. Separate lettuce leaves, and dry thoroughly. |
3. | Portion tuna salad with #8 scoop onto lettuce leaf and place one tomato wedge on the side. 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 with Crackers
| 1. |  One serving of Tuna Salad with Crackers |