CHOPSTICK TUNA

Ingredients

Ingredient Weight Measure Issue
FISH,TUNA,CANNED,WATER PACK,DRAINED 14-1/2 lbs 2 gal 2-2/3 qts
CELERY,FRESH,SLICED 10-1/2 lbs 2 gal 1-7/8 qts 14-3/8 lbs
ONIONS,FRESH,SLICED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
NUTS,UNSALTED,CHOPPED,COARSELY 4 lbs 3 qts 1/2 cup
NOODLES,CHOW MEIN,CANNED 3-1/8 lbs 2 gal
SOUP,CONDENSED,CREAM OF MUSHROOM 8-3/4 lbs 3 qts 3-3/4 cup
NOODLES,CHOW MEIN,CANNED 3-1/8 lbs 2 gal

Method

1 Drain tuna; discard juice. Flake tuna; combine with celery, onions, nuts, and chow mein noodles.
2 Combine soup with tuna mixture.
3 Pour an equal quantity of tuna-soup mixture into each steam table pan.
4 Sprinkle about 2 quart noodles over mixture in each pan.
5 Bake 20 to 25 minutes at 375 F. or until heated thoroughly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
387 cal 26 g 25 g 21 g 20 mg 666 mg 61 mg

Portion

1 Cup

Yield

100


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