Tuna Salad and Apple Slices USDA Recipe for Child Care Centers

Print Recipe Add to Collection

1 from 1 vote

Tuna Salad and Apple Slices USDA Recipe for Child Care Centers

Skip the bread and serve this tuna salad with apple slices, celery, or cucumbers.

CACFP CREDITING INFORMATION

¾ cup fruit

1 oz eq meat

SOURCE

Team Nutrition CACFP Easy Recipe Project

TeamNutrition.USDA.gov

Prep Time1

Total Time1

Course: Snack

Keyword: CACFP, Ages 6-18, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 6-18

Age Group: Ages 6-18

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Snack

Program Meal Component: Meats, Fruits

Meal Service Temperature: Cold

Cooking Method: No Cook

Season: Summer, Fall, Spring, Winter

25 Servings

Calories: 110

Ingredients

25 Servings

Weight

1 lb 9 oz Tuna, canned, in water, drained
4 oz Mayonnaise, reduced-fat
4 oz Cheddar cheese, reduced-fat, shredded
- - Celery seed, dried
- - Pickle relish, sweet
5 lb 3 oz Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

Measure

3 cups Tuna, canned, in water, drained
½ cup Mayonnaise, reduced-fat
1 cup Cheddar cheese, reduced-fat, shredded
1 tsp Celery seed, dried
2 Tbsp + 2 tsp Pickle relish, sweet
1 gal + 2¾ cups Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

50 Servings

Weight

3 lb 2 oz Tuna, canned, in water, drained
8 oz Mayonnaise, reduced-fat
8 oz Cheddar cheese, reduced-fat, shredded
_ _ Celery seed, dried
_ _ Pickle relish, sweet
10 lb 6 oz Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

Measure

6 cups Tuna, canned, in water, drained
1 cup Mayonnaise, reduced-fat
2 cups Cheddar cheese, reduced-fat, shredded
2 tsp Celery seed, dried
⅓ cup Pickle relish, sweet
2 gal + 1 qt + 1½ cups Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

-

25 Servings

Weight

1 lb 9 oz Tuna, canned, in water, drained
4 oz Mayonnaise, reduced-fat
4 oz Cheddar cheese, reduced-fat, shredded
- - Celery seed, dried
- - Pickle relish, sweet
5 lb 3 oz Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

Measure

3 cups Tuna, canned, in water, drained
½ cup Mayonnaise, reduced-fat
1 cup Cheddar cheese, reduced-fat, shredded
1 tsp Celery seed, dried
2 Tbsp + 2 tsp Pickle relish, sweet
1 gal + 2¾ cups Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

50 Servings

Weight

3 lb 2 oz Tuna, canned, in water, drained
8 oz Mayonnaise, reduced-fat
8 oz Cheddar cheese, reduced-fat, shredded
_ _ Celery seed, dried
_ _ Pickle relish, sweet
10 lb 6 oz Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

Measure

6 cups Tuna, canned, in water, drained
1 cup Mayonnaise, reduced-fat
2 cups Cheddar cheese, reduced-fat, shredded
2 tsp Celery seed, dried
⅓ cup Pickle relish, sweet
2 gal + 1 qt + 1½ cups Apples, fresh, unpeeled, cored, sliced thin* (gently wash apples under running water before cutting)

Instructions

Wash hands with soap and water for at least 20 seconds.
In a medium bowl, combine tuna, mayonnaise, cheese, celery, and pickle relish. Stir until well-blended (see notes).
Serve 2 Tbsp tuna salad with ¾ cup apple slices (about 7–9). Serve immediately, or keep cold at 40 °F or lower.

Notes

Contains milk (cheddar cheese) and fish (tuna).
To keep fresh cut fruit from turning brown, coat them with an acidic juice, such as lemon or orange, or use a commercial anti-darkening agent.
If preparing in advance, store tuna salad in an airtight container at 40 °F or lower until ready to serve.

Nutrition