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Mediterranean Tuna Salad USDA Recipe for Child Care Centers

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
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap, Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Meats, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring
Multicultural Region: Europe
25 Servings
Calories: 178

Ingredients

25 Servings

    Weight

    • 2 lb 5¹⁄2 oz Tuna, chunk style, canned in water, drained
    • 10 oz *Carrots, fresh, peeled, shredded
    • 8 oz *Cucumber, fresh, unpeeled, ¼" diced
    • 12¹⁄2 oz Peas, frozen
    • - - Italian salad dressing, fat-free
    • - - Whole-wheat pitas (at least 70 gm each)

    Measure

    • 2¹⁄4 cups 2 Tbsp Tuna, chunk style, canned in water, drained
    • 3 cups 2 Tbsp *Carrots, fresh, peeled, shredded
    • 2 cups *Cucumber, fresh, unpeeled, ¼" diced
    • 2³⁄4 cups Peas, frozen
    • 1¹⁄3 cups Italian salad dressing, fat-free
    • 12¹⁄2 each Whole-wheat pitas (at least 70 gm each)

    50 Servings

      Weight

      • 4 lb 11 oz Tuna, chunk style, canned in water, drained
      • 1 lb 4 oz *Carrots, fresh, peeled, shredded
      • 1 lb *Cucumber, fresh, unpeeled, ¼" diced
      • 1 lb 9 oz Peas, frozen
      • - - Italian salad dressing, fat-free
      • - - Whole-wheat pitas (at least 70 gm each)

      Measure

      • 4½ cups 3 Tbsp Tuna chunk style, canned in water, drained
      • 1 qt 2¼ cups *Carrots, fresh, peeled, shredded
      • 1 qt *Cucumber, fresh, unpeeled, ¼" diced
      • 1 qt 1½ cups Peas, frozen
      • 2⅔ cups Italian salad dressing, fat-free
      • 25 each Whole-wheat pitas (at least 70 gm each)

      -

      25 Servings

        Weight

        • 2 lb 5¹⁄2 oz Tuna, chunk style, canned in water, drained
        • 10 oz *Carrots, fresh, peeled, shredded
        • 8 oz *Cucumber, fresh, unpeeled, ¼" diced
        • 12¹⁄2 oz Peas, frozen
        • - - Italian salad dressing, fat-free
        • - - Whole-wheat pitas (at least 70 gm each)

        Measure

        • 2¹⁄4 cups 2 Tbsp Tuna, chunk style, canned in water, drained
        • 3 cups 2 Tbsp *Carrots, fresh, peeled, shredded
        • 2 cups *Cucumber, fresh, unpeeled, ¼" diced
        • 2³⁄4 cups Peas, frozen
        • 1¹⁄3 cups Italian salad dressing, fat-free
        • 12¹⁄2 each Whole-wheat pitas (at least 70 gm each)

        50 Servings

          Weight

          • 4 lb 11 oz Tuna, chunk style, canned in water, drained
          • 1 lb 4 oz *Carrots, fresh, peeled, shredded
          • 1 lb *Cucumber, fresh, unpeeled, ¼" diced
          • 1 lb 9 oz Peas, frozen
          • - - Italian salad dressing, fat-free
          • - - Whole-wheat pitas (at least 70 gm each)

          Measure

          • 4½ cups 3 Tbsp Tuna chunk style, canned in water, drained
          • 1 qt 2¼ cups *Carrots, fresh, peeled, shredded
          • 1 qt *Cucumber, fresh, unpeeled, ¼" diced
          • 1 qt 1½ cups Peas, frozen
          • 2⅔ cups Italian salad dressing, fat-free
          • 25 each Whole-wheat pitas (at least 70 gm each)

          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.

          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.)

          Nutrition

          Serving: 0¹⁄2 pita | Calories: 178 | Total Carbohydrate: 24g | Protein: 15g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 23mg | Sodium: 533mg | Dietary Fiber: 3g | Total Sugars: 3g | Calcium: 14mg | Iron: 2mg