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Tuna Salad on a Whole-Grain Roll USDA Recipe for Schools

A whole grain roll packed with a deliciously satisfying and healthy tuna salad containing onion, celery, eggs and a special dressing make our Tuna Salad on a Whole Grain Roll recipe the one to try for a light lunch!
NSLP/SBP CREDITING INFORMATION
1 sandwich provides 2.25 oz equivalent meat/meat alternate, ¹⁄8 cup dark green vegetable, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and 1 oz equivalent grains.
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
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
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 216

Ingredients

50 Servings

    Weight

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

    Measure

    • 3 qt 1¹⁄3 cups (about 1¹⁄2 66¹⁄2 oz cans) Canned tuna, chunk style, water packed, drained
    • 3 cups 2 Tbsp *Fresh onions, chopped
    • 1 qt ²⁄3 cup *Fresh celery, chopped
    • 1¹⁄2 tsp Dry mustard
    • 1³⁄4 cups 1¹⁄3 tsp Eggs, hard boiled, peeled, chilled, chopped
    • 3 cups Low-fat mayonnaise
    • 2 Tbsp Parsley
    • ¹⁄2 cup Sugar
    • 2 Tbsp Garlic powder
    • 2 Tbsp Onion powder
    • 50 each Mini whole-grain rolls (1 oz each)
    • 50 each *Fresh romaine lettuce, leaves, rinsed, dry
    • 50 each *Fresh tomatoes, sliced

    100 Servings

      Weight

      • 12 lb 10 oz Canned tuna, chunk style, water packed, drained
      • 2 lb *Fresh onions, chopped
      • 3 lb *Fresh celery, chopped
      • - - Dry mustard
      • 2 lb Eggs, hard boiled, peeled, chilled, chopped
      • 4 lb Low-fat mayonnaise
      • - - Parsley
      • 8 oz Sugar
      • 2¹⁄2 oz Garlic powder
      • - - Onion powder
      • 100 oz Mini whole-grain rolls (1 oz each)
      • 2 lb 4 oz *Fresh romaine lettuce, leaves, rinsed, dry
      • 6 lb 4 oz *Fresh tomatoes, sliced

      Measure

      • 1 gal 2 qt 2²⁄3 cups (about 3 66¹⁄2 oz cans) Canned tuna, chunk style, water packed, drained
      • 1 qt 2¹⁄4 cups *Fresh onions, chopped
      • 2 qt 1¹⁄3 cups *Fresh celery, chopped
      • 1 Tbsp Dry mustard
      • 3¹⁄2 cups 2²⁄3 tsp Eggs, hard boiled, peeled, chilled, chopped
      • 1 qt 2 cups Low-fat mayonnaise
      • ¹⁄4 cup Parsley
      • 1 cup Sugar
      • ¹⁄4 cup Garlic powder
      • ¹⁄4 cup Onion powder
      • 100 each Mini whole-grain rolls (1 oz each)
      • 100 each *Fresh romaine lettuce, leaves, rinsed, dry
      • 100 each *Fresh tomatoes, sliced

      -

      50 Servings

        Weight

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

        Measure

        • 3 qt 1¹⁄3 cups (about 1¹⁄2 66¹⁄2 oz cans) Canned tuna, chunk style, water packed, drained
        • 3 cups 2 Tbsp *Fresh onions, chopped
        • 1 qt ²⁄3 cup *Fresh celery, chopped
        • 1¹⁄2 tsp Dry mustard
        • 1³⁄4 cups 1¹⁄3 tsp Eggs, hard boiled, peeled, chilled, chopped
        • 3 cups Low-fat mayonnaise
        • 2 Tbsp Parsley
        • ¹⁄2 cup Sugar
        • 2 Tbsp Garlic powder
        • 2 Tbsp Onion powder
        • 50 each Mini whole-grain rolls (1 oz each)
        • 50 each *Fresh romaine lettuce, leaves, rinsed, dry
        • 50 each *Fresh tomatoes, sliced

        100 Servings

          Weight

          • 12 lb 10 oz Canned tuna, chunk style, water packed, drained
          • 2 lb *Fresh onions, chopped
          • 3 lb *Fresh celery, chopped
          • - - Dry mustard
          • 2 lb Eggs, hard boiled, peeled, chilled, chopped
          • 4 lb Low-fat mayonnaise
          • - - Parsley
          • 8 oz Sugar
          • 2¹⁄2 oz Garlic powder
          • - - Onion powder
          • 100 oz Mini whole-grain rolls (1 oz each)
          • 2 lb 4 oz *Fresh romaine lettuce, leaves, rinsed, dry
          • 6 lb 4 oz *Fresh tomatoes, sliced

          Measure

          • 1 gal 2 qt 2²⁄3 cups (about 3 66¹⁄2 oz cans) Canned tuna, chunk style, water packed, drained
          • 1 qt 2¹⁄4 cups *Fresh onions, chopped
          • 2 qt 1¹⁄3 cups *Fresh celery, chopped
          • 1 Tbsp Dry mustard
          • 3¹⁄2 cups 2²⁄3 tsp Eggs, hard boiled, peeled, chilled, chopped
          • 1 qt 2 cups Low-fat mayonnaise
          • ¹⁄4 cup Parsley
          • 1 cup Sugar
          • ¹⁄4 cup Garlic powder
          • ¹⁄4 cup Onion powder
          • 100 each Mini whole-grain rolls (1 oz each)
          • 100 each *Fresh romaine lettuce, leaves, rinsed, dry
          • 100 each *Fresh tomatoes, sliced

          Instructions

          • Drain and flake tuna. Set aside for step 2.
          • Combine tuna, onions, celery, dry mustard, eggs, mayonnaise, parsley, sugar, garlic powder, and onion powder in a large bowl. Stir well. Set aside for step 5.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Place the bottom half of 25 rolls on a steam table pan (12″ x 20″ x 2¹⁄2″).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Using a No. 8 scoop, portion ¹⁄2 cup (about 3³⁄4 oz) tuna salad on bottom half of each roll.
          • Place 1 lettuce leaf (about .36 oz) on top of each scoop of tuna salad.
          • Place 1 tomato slice (about 1 oz) on top of lettuce.
          • Place top half of roll on each sandwich.
          • Critical Control Point: Hold at 41 °F or below.
          • Serve 1 sandwich.

          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

          Serving: 1sandwich | Calories: 216 | Total Carbohydrate: 23g | Protein: 18g | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 414mg | Potassium: 239mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin D: 7IU | Calcium: 52mg | Iron: 1mg