Tuna Salad on a Whole Grain Roll USDA Recipe for Family Child Care

No ratings yet

Tuna Salad on a Whole Grain Roll USDA Recipe for Family Child Care

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 Home Childcare Crediting Information

One sandwich provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meat, and 1 oz equivalent grains.

Prep Time15

Cook Time15

Keyword: Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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

6 Servings

Calories: 208

Ingredients

1¼ cups or 11½ oz Canned tuna, chunk style, water packed, drained
¼ cup or 2 oz *Fresh onions, chopped
1 cup or 4 oz *Fresh celery, chopped
¼ tsp Dry mustard
1 large Eggs (about 1½ oz), hard boiled, peeled, chilled, chopped
½ cup Low-fat mayonnaise
1 tsp Parsley
1 tsp Garlic powder
1 tsp Onion powder
6 small Whole-grain rolls, 1 oz each
1 small Fresh romaine heart lettuce
- - OR
3 oz 3” x 3” tear lettuce into 6 pieces
2 medium or 6 oz Fresh tomato, ¼” sliced

-

1¼ cups or 11½ oz Canned tuna, chunk style, water packed, drained
¼ cup or 2 oz *Fresh onions, chopped
1 cup or 4 oz *Fresh celery, chopped
¼ tsp Dry mustard
1 large Eggs (about 1½ oz), hard boiled, peeled, chilled, chopped
½ cup Low-fat mayonnaise
1 tsp Parsley
1 tsp Garlic powder
1 tsp Onion powder
6 small Whole-grain rolls, 1 oz each
1 small Fresh romaine heart lettuce
- - OR
3 oz 3” x 3” tear lettuce into 6 pieces
2 medium or 6 oz Fresh tomato, ¼” sliced

Instructions

Drain and flake tuna.
In a medium size bowl, combine tuna, onions, celery, dry mustard, egg, mayonnaise, parsley, garlic powder, and onion powder. Stir well. Set aside for step 5.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Cut roll open and place on plate. Place a lettuce leaf on the bottom half of roll. Place a tomato slice (about ¼”) on top of the lettuce.
Using a ½ measuring cup, scoop and slightly spread the tuna filling on top of the tomato. Cover the top with a roll.
Critical Control Point: Hold at 40 °F or below until served.
Serve one sandwich. (If desired, the tuna salad can also be served over lettuce and tomato with a roll on the side.)

Nutrition