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Tuna Salad Salad-Crumb
2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable.
Number of Portions: 50 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Fruits
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Eggs, Whole, Hard Cooked, Medium, #1323 | 8 eggs |
Tuna, Chunk Light, #2518 | 3 pouches |
Celery, Fresh, Diced, #4005 | 1 quart + 3 1/2 cups |
Onions, Chopped, Dehydrated, #2738 | 1/3 cup + 2 tablespoons |
Pickles, Relish, Sweet, #2816 | 1 cup |
Mustard, Powder, Dry, #2712 | 2 teaspoons |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 quart + 1 cup |
Cucumber with Peel, Whole, Fresh, #4101 | 4 pounds |
Tomatoes, Cherry, Fresh, #4108 | 4 pounds + 10 ounces |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds + 6 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 7 pounds + 12 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 5 pounds |
Eggs, Whole, Hard Cooked, #1323 | 25 eggs |
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206 | 4 pounds + 6 ounces |
Dressing, Lite Ranch, PC, 1.5 ounce #2205 | 50 packets |
DIRECTIONS
1. | To make tuna salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly. |
2. | Slice the remaining 25 eggs in half. Store them in the refrigerator until ready to assemble the salads. CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly. |
3. | Rinse the grapes, cucumbers, and tomatoes under cold running water, then drain them thoroughly. |
4. | Slice the cucumbers into ¼-inch thick rounds. |
5. | Slice the cherry tomatoes in half. Place the cucumbers and tomatoes in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
6. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water, and drain thoroughly. If needed, chop the lettuce into bite-size pieces. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
7. | To assemble the Salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
8. | Portion one tuna salad salad per serving. Each portion provides 2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable. Crackers or other grain may be offered with the salad, but they should be menued as a separate item, as the crackers are not included in the nutrient analysis or crediting of this recipe. 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.
If fruit other than grapes are used in this recipe, nutrient analysis will need to be re-calculated.
Crackers or other grain may be offered with salad, but should be menued as another item because crackers are not included in the recipe or in the nutrient analysis.
Miscellaneous Notes
Presentation Ideas: Use a container that allows space for the salad, fruit, and dressing. A clear plastic lid, for eye appeal, is preferable.