Source: U.S. Department of Defence
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Baked Tuna and Noodles
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 133 00
BAKED TUNA AND NOODLES
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
305 cal
25 g
24 g
12 g
45 mg
606 mg
99 mg
Ingredient
Weight
Measure
Issue
FISH,TUNA,CANNED,WATER PACK,DRAINED
15-1/2 lbs
2 gal 3-3/8 qts
NOODLES,EGG
4-1/2 lbs
3 gal 1-1/2 qts
WATER,BOILING
18-3/4 lbs
2 gal 1 qts
SALT
7/8 oz
1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
SALT
1-2/3 oz
2-2/3 tbsp
SHORTENING,VEGETABLE,MELTED
1-3/4 lbs
1 qts
MILK,NONFAT,DRY
1-1/4 lbs
2 qts
20-7/8 lbs
2 gal 2 qts
WATER,WARM
CELERY,FRESH,SLICED
4-3/8 lbs
1 gal 1/8 qts
6 lbs
11-1/4 oz
2 cup
12-1/2 oz
ONIONS,FRESH,CHOPPED
PIMIENTO,CANNED,DRAINED,CHOPPED
11-1/4 oz
1-5/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREADCRUMBS
11-3/8 oz
3 cup
BUTTER,MELTED
6 oz
3/4 cup
PAPRIKA,GROUND
3/4 oz
3 tbsp
Method
1
Drain tuna; flake.
2
Cook noodles in boiling salted water 8 minutes or until tender. Drain. Set aside for use in Step 7.
3
Blend flour, salt, and shortening or salad oil together using a wire whip; stir until smooth.
4
Reconstitute milk; heat to just below boiling. DO NOT BOIL.
5
Add milk to roux, stirring constantly. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
6
Add celery and onions to sauce; bring to a boil, stirring constantly.
7
Combine tuna, noodles and pimientos with sauce. Mix well.
8
Lightly spray non-stick cooking spray in steam table pans. Pour about 6-1/2 quarts mixture into each steam table pan.
9
Combine crumbs, butter or margarine and paprika. Sprinkle about 1 cup over mixture in each pan.
Using a convection oven, bake at 325 F. 35 minutes on high fan, closed vent or until lightly browned and bubbly. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 305 cal |
| Carbohydrates: | 25 g |
| Protein: | 24 g |
| Fat: | 12 g |
| Cholesterol: | 45 mg |
| Sodium: | 606 mg |
| Calcium: | 99 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,TUNA,CANNED,WATER PACK,DRAINED | 15-1/2 lbs | 2 gal 3-3/8 qts | |
| NOODLES,EGG | 4-1/2 lbs | 3 gal 1-1/2 qts | |
| WATER,BOILING | 18-3/4 lbs | 2 gal 1 qts | |
| SALT | 7/8 oz | 1 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-3/8 lbs | 1 qts 1 cup | |
| SALT | 1-2/3 oz | 2-2/3 tbsp | |
| SHORTENING,VEGETABLE,MELTED | 1-3/4 lbs | 1 qts | |
| MILK,NONFAT,DRY | 1-1/4 lbs | 2 qts | |
| WATER,WARM | 20-7/8 lbs | 2 gal 2 qts | |
| CELERY,FRESH,SLICED | 4-3/8 lbs | 1 gal 1/8 qts | 6 lbs |
| ONIONS,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 11-1/4 oz | 1-5/8 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BREADCRUMBS | 11-3/8 oz | 3 cup | |
| BUTTER,MELTED | 6 oz | 3/4 cup | |
| PAPRIKA,GROUND | 3/4 oz | 3 tbsp |
| Method: | |
|
1 Drain tuna; flake. 2 Cook noodles in boiling salted water 8 minutes or until tender. Drain. Set aside for use in Step 7. 3 Blend flour, salt, and shortening or salad oil together using a wire whip; stir until smooth. 4 Reconstitute milk; heat to just below boiling. DO NOT BOIL. 5 Add milk to roux, stirring constantly. Simmer 10 to 15 minutes or until thickened. Stir as necessary. 6 Add celery and onions to sauce; bring to a boil, stirring constantly. 7 Combine tuna, noodles and pimientos with sauce. Mix well. 8 Lightly spray non-stick cooking spray in steam table pans. Pour about 6-1/2 quarts mixture into each steam table pan. 9 Combine crumbs, butter or margarine and paprika. Sprinkle about 1 cup over mixture in each pan. Using a convection oven, bake at 325 F. 35 minutes on high fan, closed vent or until lightly browned and bubbly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence