Source: U.S. Department of Defence
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Oriental Tuna Patties
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 202 00
ORIENTAL TUNA PATTIES
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
225 cal
20 g
24 g
5g
105 mg
674 mg
66 mg
Ingredient
Weight
Measure
Issue
WATER
3-1/8 lbs
1 qts 2 cup
SOY SAUCE
1 lbs
1-1/2 cup
JUICE,LIME
12 oz
1-1/2 cup
SUGAR,BROWN,PACKED
3-7/8 oz
3/4 cup
GARLIC POWDER
5/8 oz
2 tbsp
3/8 oz
2 tbsp
GINGER,GROUND
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
WATER
1 lbs
2 cup
4-1/2 oz
1 cup
CORNSTARCH
ONIONS,GREEN,FRESH,SLICED
8 oz
2-1/4 cup
8-7/8 oz
7-3/4 oz
1-1/2 cup
PEANUTS,SHELLED
FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS
15-3/8 lbs
2 gal 3-1/3 qts
BREADCRUMBS
6-1/4 lbs
1 gal 2-1/2 qts
EGGS,WHOLE,FROZEN
4-1/4 lbs
2 qts
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
2-2/3 lbs
2 qts 2-1/8 cup
3-2/3 lbs
CELERY,FRESH,CHOPPED
HORSERADISH,PREPARED
7-3/8 oz
3/4 cup 2 tbsp
GARLIC CLOVES,FRESH,MINCED
3-1/4 oz
1/2 cup 3 tbsp
3-3/4 oz
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Combine water, soy sauce, lime juice, brown sugar, garlic powder, ginger and red pepper. Bring to a boil. Reduce heat.
2
Combine water and cornstarch. Blend until smooth. Add to sauce mixture while stirring. Simmer 3 minutes or until thickened.
3
Add green onions and peanuts. Stir well.
4
Drain tuna; place drained tuna in a mixer bowl. Flake tuna on low speed about 30 seconds or until tuna chunks begin to flake.
Add bread crumbs, eggs, onions, celery, horseradish and garlic. Mix 2 minutes at low speed or until ingredients are combined. Do
5
not overmix.
6 Shape into 100 4-3/4 ounce balls; place 20 balls on each sheet pan. Cover with parchment paper; flatten into patties by pressing
down with another sheet pan to a thickness of 1/2-inch. CCP: Refrigerate at 41 F. or lower until ready to grill.
7 Grill patties on lightly sprayed 350 F. griddle 4 to 5 minutes per side or until golden brown. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
8 Serve with 2 tablespoons Oriental Sauce. (Recipe O 026 00).
Notes
1 In Step 7, the patties may be baked in 350 F. convection oven for 20 minutes. CCP: Internal temperature must be heated to 145 F. or
higher for 15 seconds on high fan, closed vent.
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| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories: | 225 cal |
| Carbohydrates: | 20 g |
| Protein: | 24 g |
| Fat: | 5g |
| Cholesterol: | 105 mg |
| Sodium: | 674 mg |
| Calcium: | 66 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 3-1/8 lbs | 1 qts 2 cup | |
| SOY SAUCE | 1 lbs | 1-1/2 cup | |
| JUICE,LIME | 12 oz | 1-1/2 cup | |
| SUGAR,BROWN,PACKED | 3-7/8 oz | 3/4 cup | |
| GARLIC POWDER | 5/8 oz | 2 tbsp | |
| GINGER,GROUND | 3/8 oz | 2 tbsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| WATER | 1 lbs | 2 cup | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| ONIONS,GREEN,FRESH,SLICED | 8 oz | 2-1/4 cup | 8-7/8 oz |
| PEANUTS,SHELLED | 7-3/4 oz | 1-1/2 cup | |
| FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS | 15-3/8 lbs | 2 gal 3-1/3 qts | |
| BREADCRUMBS | 6-1/4 lbs | 1 gal 2-1/2 qts | |
| EGGS,WHOLE,FROZEN | 4-1/4 lbs | 2 qts | |
| ONIONS,FRESH,CHOPPED | 3 lbs | 2 qts 1/2 cup | 3-1/3 lbs |
| CELERY,FRESH,CHOPPED | 2-2/3 lbs | 2 qts 2-1/8 cup | 3-2/3 lbs |
| HORSERADISH,PREPARED | 7-3/8 oz | 3/4 cup 2 tbsp | |
| GARLIC CLOVES,FRESH,MINCED | 3-1/4 oz | 1/2 cup 3 tbsp | 3-3/4 oz |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Combine water, soy sauce, lime juice, brown sugar, garlic powder, ginger and red pepper. Bring to a boil. Reduce heat. 2 Combine water and cornstarch. Blend until smooth. Add to sauce mixture while stirring. Simmer 3 minutes or until thickened. 3 Add green onions and peanuts. Stir well. 4 Drain tuna; place drained tuna in a mixer bowl. Flake tuna on low speed about 30 seconds or until tuna chunks begin to flake. Add bread crumbs, eggs, onions, celery, horseradish and garlic. Mix 2 minutes at low speed or until ingredients are combined. Do 5 not overmix. 6 Shape into 100 4-3/4 ounce balls; place 20 balls on each sheet pan. Cover with parchment paper; flatten into patties by pressing down with another sheet pan to a thickness of 1/2-inch. CCP: Refrigerate at 41 F. or lower until ready to grill. 7 Grill patties on lightly sprayed 350 F. griddle 4 to 5 minutes per side or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 8 Serve with 2 tablespoons Oriental Sauce. (Recipe O 026 00). Notes 1 In Step 7, the patties may be baked in 350 F. convection oven for 20 minutes. CCP: Internal temperature must be heated to 145 F. or higher for 15 seconds on high fan, closed vent. |
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