RECIPE DETAILS
Item ID: 1965611
Serving Size: 1 Sandwich
HACCP Process Category:
#1 - No Cook
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Fish, Beans, Peas, Lentils
Allergens: Eggs, Fish, Soy, Wheat
RECIPE DETAILS
Item ID: 1965611
Serving Size: 1 Sandwich
HACCP Process Category:
#1 - No Cook
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Fish, Beans, Peas, Lentils
Allergens: Eggs, Fish, Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Tuna (canned, chunk, water-packed): 77% (drained)
- Green Peas (frozen): 98%
- Onion: 88%
Pre-Preparation
- Thaw tuna under refrigeration at or below 41°F, then drain well.
- Thaw peas under refrigeration at or below 41°F, then drain well.
- Wash produce as needed.
- Cut off ends and remove skin from onions, then dice into small cubes.
- Finely chop dill.
Preparation
- In a bowl, whisk together mayonnaise and lemon juice.
- Mix in the tuna, peas, onions, and dill until evenly combined.
- Cover and hold cold until service at or below 41°F.
Serving
Assembly:
- Tip: build sandwiches as close to service as possible to avoid getting soggy
- Use a #8 disher to scoop 1/2 cup (4 oz) tuna mixture into each bun
- Cut each bun in half
Serving size: 1 sandwich = 1/2 cup (4 oz) tuna mixture on a bun
Recipe Source
Whole Foods Market
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 240.73 kcal |
| Total Fat | 4.16 gm |
| Saturated Fat | 0.32 gm |
| Trans Fat | 0.00* gm |
| Sodium | 608.57 mg |
| Carbohydrates | 30.46 gm |
| Fiber | 4.36 gm |
| Sugars | 3.40* gm |
| Added Sugars | 1.03* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
