TUNA AND TOMATO SANDWICH
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS |
10-7/8 lbs |
2 gal |
|
| ONIONS,FRESH,CHOPPED |
2 lbs |
1 qts 1-5/8 cup |
2-1/4 lbs |
| CELERY,FRESH,CHOPPED |
2 lbs |
1 qts 3-1/2 cup |
2-3/4 lbs |
| PICKLE RELISH,SWEET,DRAINED |
2-1/8 lbs |
1 qts |
|
| JUICE,LEMON |
1-1/8 lbs |
2 cup |
|
| SALAD DRESSING,MAYONNAISE TYPE |
4 lbs |
2 qts |
|
| EGG,HARD COOKED,CHOPPED |
4-1/4 lbs |
38 Eggs |
|
| BREAD,WHITE |
11 lbs |
200 sl |
|
| LETTUCE,LEAF,FRESH,HEAD |
4 lbs |
6-1/4 lbs |
|
| TOMATOES,FRESH,SLICED |
11-1/8 lbs |
1 gal 3 qts |
11-1/3 lbs |
Method 1 Drain and flake tuna.
2 Combine tuna, onions, celery, relish, lemon juice, and salad dressing. Mix together lightly.
3 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
4 Spread 1 slice bread with 3/4 cup tuna filling; top each with 2 slices tomato, lettuce if desired, and second slice of bread.
5 Cut each sandwich in half. CCP: Hold for service at 41 F. or lower.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 342 cal |
35 g |
20 g |
14 g |
102 mg |
663 mg |
90 mg |
|
