Source: U.S. Department of Defence
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Tuna Salad
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 132 00
TUNA SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
240 cal
10 g
22 g
12 g
110 mg
526 mg
47 mg
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
2-2/3 lbs
1 qts 1 cup
PICKLE RELISH,SWEET,DRAINED
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.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 240 cal |
| Carbohydrates: | 10 g |
| Protein: | 22 g |
| Fat: | 12 g |
| Cholesterol: | 110 mg |
| Sodium: | 526 mg |
| Calcium: | 47 mg |
| 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. |
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