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Macaroni Tuna Salad
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 116 00
MACARONI TUNA SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
201 cal
13 g
14 g
10 g
66 mg
367 mg
21 mg
Ingredient
Weight
Measure
Issue
WATER
14-5/8 lbs
1 gal 3 qts
SALT
1/2 oz
3/8 tsp
OIL,SALAD
1/3 oz
1/3 tsp
MACARONI NOODLES,ELBOW,DRY
2-1/3 lbs
2 qts 2 cup
FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS
9-1/2 lbs
1 gal 3 qts
CELERY,FRESH,CHOPPED
3-1/8 lbs
2 qts 3-3/4 cup
4-1/4 lbs
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED
3-3/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
JUICE,LEMON
8-5/8 oz
1 cup
1-1/8 lbs
2 cup
PICKLE RELISH,SWEET
SALAD DRESSING,MAYONNAISE TYPE
3-5/8 lbs
1 qts 3-3/8 cup
EGG,HARD COOKED,CHOPPED
2-1/2 lbs
2 qts 1/4 cup
PARSLEY,FRESH,BUNCH,CHOPPED
1/2 oz
1/4 cup
1/2 oz
PAPRIKA,GROUND
1/4 oz
1 tbsp
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add macaroni slowly while stirring constantly until water boils again. Cook about 8 to 10 minutes or until tender; stir
occasionally. DO NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
4 Combine tuna, macaroni, celery, onions, and pimientos. Mix lightly but thoroughly.
5 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
6 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
7 Garnish with parsley and paprika; cover. CCP: Refrigerate product at 41 F. or lower until ready to serve.



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Macaroni Tuna Salad

Yield: 100 Portion: 3/4 Cup
Calories: 201 cal
Carbohydrates: 13 g
Protein: 14 g
Fat: 10 g
Cholesterol: 66 mg
Sodium: 367 mg
Calcium: 21 mg

Ingredient Weight Measure Issue
WATER 14-5/8 lbs 1 gal 3 qts
SALT 1/2 oz 3/8 tsp
OIL,SALAD 1/3 oz 1/3 tsp
MACARONI NOODLES,ELBOW,DRY 2-1/3 lbs 2 qts 2 cup
FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS 9-1/2 lbs 1 gal 3 qts
CELERY,FRESH,CHOPPED 3-1/8 lbs 2 qts 3-3/4 cup 4-1/4 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 3-3/8 oz 1/2 cup
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
JUICE,LEMON 8-5/8 oz 1 cup
PICKLE RELISH,SWEET 1-1/8 lbs 2 cup
SALAD DRESSING,MAYONNAISE TYPE 3-5/8 lbs 1 qts 3-3/8 cup
EGG,HARD COOKED,CHOPPED 2-1/2 lbs 2 qts 1/4 cup
PARSLEY,FRESH,BUNCH,CHOPPED 1/2 oz 1/4 cup 1/2 oz
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method:
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add macaroni slowly while stirring constantly until water boils again. Cook about 8 to 10 minutes or until tender; stir
occasionally. DO NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
4 Combine tuna, macaroni, celery, onions, and pimientos. Mix lightly but thoroughly.
5 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
6 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
7 Garnish with parsley and paprika; cover. CCP: Refrigerate product at 41 F. or lower until ready to serve.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/macaroni_tuna_salad.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence