Source: U.S. Department of Defence
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Tuna Tetrazzini (Canned Tuna)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 152 01
TUNA TETRAZZINI (CANNED TUNA)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
223 cal
28 g
21 g
3g
20 mg
950 mg
105 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
25-1/8 lbs
3 gal
SALT
1 oz
1 tbsp
OIL,SALAD
1/2 oz
1 tbsp
5 lbs
1 gal 1-3/8 qts
SPAGHETTI NOODLES,DRY
ONIONS,FRESH,CHOPPED
8 oz
1-3/8 cup
8-7/8 oz
8 oz
1-1/2 cup
9-3/4 oz
PEPPERS,GREEN,FRESH,CHOPPED
COOKING SPRAY,NONSTICK
1/8 oz
1/8 tsp
CHICKEN BROTH
1 gal 3 qts
WATER,COLD
4-1/8 lbs
2 qts
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
7-1/4 oz
3 cup
MILK,NONFAT,DRY
WATER,WARM
7-7/8 lbs
3 qts 3 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
11-5/8 lbs
2 gal 5/8 qts
FISH,TUNA,CANNED,WATER PACK,DRAINED
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS
5-1/8 lbs
3 qts 3 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
11-7/8 oz
1-3/4 cup
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add spaghetti slowly while stirring constantly until water boils again. Cook about 10 to 12 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 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
5 Add chicken broth to cooked vegetables; stir to blend. Bring to a boil; reduce heat to a simmer.
6 Blend flour and water together to make a smooth slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover, reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
7 Reconstitute milk in warm water. Add pepper; stir milk mixture into thickened broth. Bring to a boil. Cover; reduce heat; simmer
2 minutes.
8 Stir tuna, spaghetti, mushrooms, and pimientos gently into thickened sauce. Heat to a simmer.
9 Pour 1-1/2 gal tuna and spaghetti mixture into each ungreased pan. Sprinkle 1 cup parmesan cheese over tuna and spaghetti
mixture in each pan.
10 Using a convection oven, bake at 325 F. for 15 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature
must register 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/tuna_tetrazzini_canned_tuna.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 223 cal |
| Carbohydrates: | 28 g |
| Protein: | 21 g |
| Fat: | 3g |
| Cholesterol: | 20 mg |
| Sodium: | 950 mg |
| Calcium: | 105 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| SALT | 1 oz | 1 tbsp | |
| OIL,SALAD | 1/2 oz | 1 tbsp | |
| SPAGHETTI NOODLES,DRY | 5 lbs | 1 gal 1-3/8 qts | |
| ONIONS,FRESH,CHOPPED | 8 oz | 1-3/8 cup | 8-7/8 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 8 oz | 1-1/2 cup | 9-3/4 oz |
| COOKING SPRAY,NONSTICK | 1/8 oz | 1/8 tsp | |
| CHICKEN BROTH | 1 gal 3 qts | ||
| WATER,COLD | 4-1/8 lbs | 2 qts | |
| FLOUR,WHEAT,GENERAL PURPOSE | 2-1/4 lbs | 2 qts | |
| MILK,NONFAT,DRY | 7-1/4 oz | 3 cup | |
| WATER,WARM | 7-7/8 lbs | 3 qts 3 cup | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| FISH,TUNA,CANNED,WATER PACK,DRAINED | 11-5/8 lbs | 2 gal 5/8 qts | |
| MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS | 5-1/8 lbs | 3 qts 3 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 11-7/8 oz | 1-3/4 cup | |
| CHEESE,PARMESAN,GRATED | 14-1/8 oz | 1 qts |
| Method: | |
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1 Add salt and salad oil to water; heat to a rolling boil. 2 Add spaghetti slowly while stirring constantly until water boils again. Cook about 10 to 12 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 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly. 5 Add chicken broth to cooked vegetables; stir to blend. Bring to a boil; reduce heat to a simmer. 6 Blend flour and water together to make a smooth slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil. Cover, reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. 7 Reconstitute milk in warm water. Add pepper; stir milk mixture into thickened broth. Bring to a boil. Cover; reduce heat; simmer 2 minutes. 8 Stir tuna, spaghetti, mushrooms, and pimientos gently into thickened sauce. Heat to a simmer. 9 Pour 1-1/2 gal tuna and spaghetti mixture into each ungreased pan. Sprinkle 1 cup parmesan cheese over tuna and spaghetti mixture in each pan. 10 Using a convection oven, bake at 325 F. for 15 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature must register 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