Mediterranean Tuna Salad USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Replace mayonnaise with a tangy, Italian salad dressing to create a delicious new twist on tuna salad. Serve it in a pita, on a bun or roll, on top of crackers, or by itself.
CACFP CREDITING INFORMATION
¹⁄2 pita provides 1¹⁄2 oz equivalent meat, ¹⁄4 cup vegetable, and 1¹⁄4 oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

Instructions
 

  • Place drained tuna in a large bowl. Break apart chunks of tuna using a fork.
  • Add carrots, cucumbers, peas, and salad dressing. Mix well.
  • Cover and refrigerate for 4 hours, or until salad is chilled and peas are thawed.
    Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
  • Cut each pita in half. Place ¹⁄2 cup (No. 8 scoop) of tuna salad into the pocket of each pita half.
  • Serve ¹⁄2 a pita pocket.
    Critical Control Point: Hold at 40 °F or lower.

Nutrition INFORMATION

Mediterranean Tuna Salad USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ¹⁄2 pita
Calories
178
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
23
mg
8
%
Sodium
 
533
mg
23
%
Total Carbohydrate
 
24
g
8
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
3
g
3
%
Protein
 
15
g
30
%
Calcium
 
14
mg
1
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
25 Servings:
Cucumber: 9 oz
Carrots: 13 oz
50 Servings:
Cucumber: 1 lb
Carrots: 1 lb 9 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Chef Tips
Keep wraps and filling separate and assemble at time of serving to prevent pita from getting soggy. Or serve separately and allow child to assemble.
Serve on lettuce leaves or make sandwiches with whole grain-rich bread. (Crediting may change.)
Yield / Volume
25 Servings:
6 lb 15¹⁄4 oz
3 qt ¹⁄2 cup and 25 pita pocket halves
50 Servings:
13 lb 14¹⁄2 oz
1 gal 2 qt 1 cup and 50 pita pocket halves