Tuna Salad on a Whole Grain Roll USDA Recipe for Adults in CACFP

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Tuna Salad on a Whole Grain Roll USDA Recipe for Adults in CACFP

The Tuna Salad Sandwich with canned tuna, fresh onions, celery, and boiled eggs is a classic recipe that is great for lunch, dinner and snacks!

CACFP Adult Portion Crediting Information

Two sandwiches provides ½ cup vegetable (⅛ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meat, and 2 oz equivalent grains.

Keyword: CACFP

Age Group: Adult

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap

Program Meal Component: Grains, Meats, Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: No Cook

Season: Summer, Fall, Spring, Winter

25 Servings

Calories: 281

Ingredients

25 Servings

Weight

3 lb Canned tuna, chunk style, water packed, drained
8 oz *Fresh onions, chopped
12 oz *Fresh celery, chopped
- - Dry mustard
5⅓ oz Eggs, hard boiled, peeled, chilled, chopped
1 lb Low-fat mayonnaise
- - Parsley
- - Garlic powder
- - Onion powder
9 oz *Fresh romaine lettuce, leaves, rinsed, dry
2 lb 8 oz *Fresh tomatoes, sliced
50 oz Mini whole-grain rolls (2-1 oz each)

Measure

2 qt 1½ cups (approx. 1-66½ oz can) Canned tuna, chunk style, water packed, drained
1½ cups 1 Tbsp *Fresh onions, chopped
2⅓ cups *Fresh celery, chopped
¾ tsp Dry mustard
¾ cup Eggs, hard boiled, peeled, chilled, chopped
1½ cups Low-fat mayonnaise
1 Tbsp Parsley
1 Tbsp Garlic powder
1 Tbsp Onion powder
25 each *Fresh romaine lettuce, leaves, rinsed, dry (about 3” x 3”)
25 each *Fresh tomatoes, sliced (about ¼ inch slice)
50 each Mini whole-grain rolls (2-1 oz each)

50 Servings

Weight

6 lb Canned tuna, chunk style, water packed, drained
1 lb *Fresh onions, chopped
1 lb 8 oz *Fresh celery, chopped
- - Dry mustard
10⅔ oz Eggs, hard boiled, peeled, chilled, chopped
2 lb Low-fat mayonnaise
- - Parsley
- - Garlic powder
- - Onion powder
1 lb 2 oz *Fresh romaine lettuce, leaves, rinsed, dry
5 lb *Fresh tomatoes, sliced
100 oz Mini whole-grain rolls (2-1 oz each)

Measure

1 gal 3 cups (approx. 2-66½ oz can) Canned tuna, chunk style, water packed, drained
3 cups 2 Tbsp *Fresh onions, chopped
1 qt ⅔ cup *Fresh celery, chopped
1½ tsp Dry mustard
1½ cups Eggs, hard boiled, peeled, chilled, chopped
3 cups Low-fat mayonnaise
2 Tbsp Parsley
2 Tbsp Garlic powder
2 Tbsp Onion powder
50 each *Fresh romaine lettuce, leaves, rinsed, dry (about 3” x 3”)
50 each *Fresh tomatoes, sliced (about ¼ inch slice)
100 each Mini whole-grain rolls (2-1 oz each)

-

25 Servings

Weight

3 lb Canned tuna, chunk style, water packed, drained
8 oz *Fresh onions, chopped
12 oz *Fresh celery, chopped
- - Dry mustard
5⅓ oz Eggs, hard boiled, peeled, chilled, chopped
1 lb Low-fat mayonnaise
- - Parsley
- - Garlic powder
- - Onion powder
9 oz *Fresh romaine lettuce, leaves, rinsed, dry
2 lb 8 oz *Fresh tomatoes, sliced
50 oz Mini whole-grain rolls (2-1 oz each)

Measure

2 qt 1½ cups (approx. 1-66½ oz can) Canned tuna, chunk style, water packed, drained
1½ cups 1 Tbsp *Fresh onions, chopped
2⅓ cups *Fresh celery, chopped
¾ tsp Dry mustard
¾ cup Eggs, hard boiled, peeled, chilled, chopped
1½ cups Low-fat mayonnaise
1 Tbsp Parsley
1 Tbsp Garlic powder
1 Tbsp Onion powder
25 each *Fresh romaine lettuce, leaves, rinsed, dry (about 3” x 3”)
25 each *Fresh tomatoes, sliced (about ¼ inch slice)
50 each Mini whole-grain rolls (2-1 oz each)

50 Servings

Weight

6 lb Canned tuna, chunk style, water packed, drained
1 lb *Fresh onions, chopped
1 lb 8 oz *Fresh celery, chopped
- - Dry mustard
10⅔ oz Eggs, hard boiled, peeled, chilled, chopped
2 lb Low-fat mayonnaise
- - Parsley
- - Garlic powder
- - Onion powder
1 lb 2 oz *Fresh romaine lettuce, leaves, rinsed, dry
5 lb *Fresh tomatoes, sliced
100 oz Mini whole-grain rolls (2-1 oz each)

Measure

1 gal 3 cups (approx. 2-66½ oz can) Canned tuna, chunk style, water packed, drained
3 cups 2 Tbsp *Fresh onions, chopped
1 qt ⅔ cup *Fresh celery, chopped
1½ tsp Dry mustard
1½ cups Eggs, hard boiled, peeled, chilled, chopped
3 cups Low-fat mayonnaise
2 Tbsp Parsley
2 Tbsp Garlic powder
2 Tbsp Onion powder
50 each *Fresh romaine lettuce, leaves, rinsed, dry (about 3” x 3”)
50 each *Fresh tomatoes, sliced (about ¼ inch slice)
100 each Mini whole-grain rolls (2-1 oz each)

Instructions

Drain and flake tuna.
Combine tuna, onions, celery, dry mustard, eggs, mayonnaise, parsley, garlic powder, and onion powder in a large bowl.
Stir well.
Set aside for step 7.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Critical Control Point: Hold at 40 °F or below.
Cut rolls open and place on plate. Place a lettuce leaf (about 3” x 3”) on the bottom half of each roll.
Place a tomato slice (about ¼” slice) on top of the lettuce.
Using a No. 16 scoop, portion ¼ cup (about 1.5 oz each) tuna top of each tomato. Cover with top of roll. (The tuna salad can also be served over lettuce and tomato with a roll on the side, if desired).
Serve two sandwiches per person.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service.

Nutrition