Tuna Salad L.Meat, Fish, and Poultry No.132
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Tuna Fish, Light Mea| 20LB | 2.50 Gal | 1. Drain tuna and flake. Discard |
|t, Chunk | | | liquid. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | |42.00 EA | 2. Add eggs, celery, pickles, |
|Fresh | | | and salt to tuna. Toss lightly |
|Celery | 8LB | 1.50 Gal | until well blended. |
|Pickles, Cucumber, S| 2LB 4OZ| 1.50 Qrt | |
|weet | | | |
|Salt | 2OZ| 3.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 5LB | 2.50 Qrt | 3. Add Salad Dressing to tuna |
| | | | mixture. Toss lightly. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 4. Place 1 lettuce leaf on each |
| | | | serving dish; add tuna salad. |
| | | | Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1, 25 - 12 1/2 oz cn or 25 -13 oz cn tuna may be
used.
2. In Step 2, 10 lb 15 oz fresh celery A.P. will yield 8 lb
chopped celery.
3. In Step 2, 4 oz (1/2 cup) chopped pimiento may be used.
4. In Step 4, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
VARIATION
1. SALMON SALAD: In Step 1, omit tuna; use 19 lb 6 oz
(20-No. 15 1/2 oz cn) canned salmon. Drain; remove and
discard skin and bones. Flake. Follow Steps 2 thru 4.