TUNA SALAD
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS |
16-1/2 lbs |
3 gal 1/8 qts |
|
| CELERY,FRESH,CHOPPED |
8 lbs |
1 gal 3-5/8 qts |
11 lbs |
| ONIONS,FRESH,CHOPPED |
1-3/8 lbs |
1 qts |
1-5/8 lbs |
| PICKLE RELISH,SWEET,DRAINED |
2-2/3 lbs |
1 qts 1 cup |
|
| SALAD DRESSING,MAYONNAISE TYPE |
4-1/4 lbs |
2 qts 1/2 cup |
|
| PEPPER,BLACK,GROUND |
1/3 oz |
1 tbsp |
|
| JUICE,LEMON |
1-1/4 lbs |
2-3/8 cup |
|
| EGG,HARD COOKED,CHOPPED |
4-1/4 lbs |
38 Eggs |
|
| LETTUCE,LEAF,FRESH,HEAD |
4 lbs |
6-1/4 lbs |
|
Method 1 Combine tuna, celery and onions. Mix lightly but thoroughly.
2 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
3 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
4 Place 1 lettuce leaf on each serving dish. Top with 3/4 cup tuna salad; cover. CCP: Refrigerate product at 41 F. or lower until
ready to serve.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 240 cal |
10 g |
22 g |
12 g |
110 mg |
526 mg |
47 mg |
|
