Tuna Salad Sandwich

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FISH,TUNA,CANNED,WATER PACK,INCL LIQUIDS 10-7/8 lbs 2 gal
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 lbs 2 qts
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
BREAD,WHITE 11 lbs 200 each
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Drain and flake tuna.
2 Combine tuna, celery and onions. Mix lightly and thoroughly.
3 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
4 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
5 Spread 1-slice bread with 3/4 cup tuna salad. Top with lettuce if desired and second slice of bread. Cut each sandwich in half.
CCP: Refrigerate product at 41 F. or lower until ready to serve.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
339 cal 35 g 20 g 13 g 102 mg 702 mg 98 mg

Portion

1 Sandwich

Yield

100