Source: U.S. Department of Defence
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Tuna Plate Trio
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 510 00
TUNA PLATE TRIO
Yield 100
Portion 1 Plate
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
367 cal
24 g
27 g
19 g
106 mg
767 mg
89 mg
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
2-3/8 oz
1/4 cup 2 tbsp
PIMIENTO,CANNED,DRAINED,CHOPPED
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
6-1/4 lbs
6-3/4 lbs
LETTUCE,ICEBERG,FRESH
CARROTS,FRESH
8 lbs
9-3/4 lbs
8 lbs
8-1/8 lbs
TOMATOES,FRESH
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.
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| Yield: 100 | Portion: 1 Plate |
| Calories: | 367 cal |
| Carbohydrates: | 24 g |
| Protein: | 27 g |
| Fat: | 19 g |
| Cholesterol: | 106 mg |
| Sodium: | 767 mg |
| Calcium: | 89 mg |
| 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. |
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