Chopstick Tuna L.Meat, Fish, and Poultry No.131
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Cup|
|------------------------------------------------------------------------------|
|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 375 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Tuna Fish, Light Mea| 14LB | 1.75 Gal | 1. Drain tuna; discard juice. |
|t, Chunk | | | Flake tuna; combine with |
|Celery | 10LB 8OZ|10.50 Qrt | celery, onions, nuts, and chow |
|Dehydrated Onions | 3LB | 2.25 Qrt | mein noodles. Set aside for |
|Nuts, Unsalted | 4LB | 1.00 Gal | use in Step 6. |
|Noodles, Chow Mein | 3LB | 2.00 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 4OZ| 2.50 Cup | 2. Blend butter or margarine and |
|Flour, All Purpose | 14OZ| 3.50 Cup | flour together; stir until |
| | | | smooth. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 11OZ| 2.50 Cup | 3. Reconstitute milk, heat to |
|Milk Powder | | | just below boiling. DO NOT |
|Warm Water | | 3.25 Qrt | BOIL. |
|Salt | 1OZ| 2.00 Tbsp| 4. Add flour and butter or |
| | | | margarine mixture to milk, |
| | | | stirring constantly. |
| | | | 5. Add salt; simmer 10 to 15 |
| | | | minutes or until thickened, |
| | | | stirring constantly. |
| | | | 6. Add sauce to tuna mixture. |
| | | | Toss lightly. |
| | | | 7. Pour an equal quantity of |
| | | | tuna mixture into each pan. |
|--------------------|----------|----------|-----------------------------------|
|Noodles, Chow Mein | 3LB | 2.00 Gal | 8. Sprinkle about 2 qt noodles |
| | | | over mixture in each pan. |
| | | | 9. Bake 20 to 25 minutes or |
| | | | until heated thoroughly. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 18-12 /12 oz cn or 18-13 oz cn canned tuna may be
used.
2. In Step 1, 14 lb 6 oz fresh celery A.P. will yield 10 lb
8 oz sliced celery and 3 lb 5 oz dry onions A.P. will yield
3 lb thinly sliced onions.
3. In Step 1, 6 oz (2 cups) dehydrated onions may be used.
See Recipe Card A-11.
4. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. CHOPSTICK TUNA (SOUP, CONDENSED, CREAM OF MUSHROOM): Follow
Step 1. Omit Steps 2 thru 5. In Step 6, add 8 lb 10 oz
(2 3/4-No. 3 cyl cn) canned condensed cream of mushroom soup
for sauce. Follow Steps 7 thru 9.