TUNA PLATE TRIO

Ingredients

Ingredient Weight Measure Issue
FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS 20 lbs 3 gal 2-3/4 qts
EGG,HARD COOKED,CHOPPED 3-1/2 lbs 2 qts 3-5/8 cup
CELERY,FRESH,CHOPPED 11-5/8 lbs 2 gal 3 qts 15-7/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 2-3/8 oz 1/4 cup 2 tbsp
PICKLE RELISH,SWEET 2-2/3 lbs 1 qts 1 cup
SALAD DRESSING,MAYONNAISE TYPE 5 lbs 2 qts 2 cup
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER,WARM 14-5/8 oz 1-3/4 cup
SALAD DRESSING,MAYONNAISE TYPE 2 lbs 1 qts
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
MUSTARD,PREPARED 1-1/8 oz 2 tbsp
SALT 5/8 oz 1 tbsp
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup
VINEGAR,DISTILLED 8-1/3 oz 1 cup
CABBAGE,GREEN,FRESH,SHREDDED 12 lbs 4 gal 3-1/2 qts 15 lbs
LETTUCE,ICEBERG,FRESH 6-1/4 lbs 6-3/4 lbs
CARROTS,FRESH 8 lbs 9-3/4 lbs
TOMATOES,FRESH 8 lbs 8-1/8 lbs

Method

1 Tuna salad: Drain tuna and flake. Discard liquid.
2 Add eggs, celery, chopped pimientos, and pickles to tuna. Toss lightly until well blended. CCP: Refrigerate at 41 F. or lower.
3 Add salad dressing to tuna mixture. Toss lightly.
4 Coleslaw: Reconstitute milk, add salad dressing, pepper, mustard, salt, and sugar; mix well. Add vinegar gradually; blend well.
Pour dressing over cabbage; toss lightly until well mixed. CCP: Cover and refrigerate product at 41 F. or lower until ready for
service.
5 To prepare salad plate: Line plate with lettuce, portion 1/2 cup coleslaw and 3/4 cup tuna salad on top of the lettuce. Arrange 2 to 3
carrot sticks and tomato wedges on top of the lettuce. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
367 cal 24 g 27 g 19 g 106 mg 767 mg 89 mg

Portion

1 Plate

Yield

100


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