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TUNA WITH LEMON AND DILL

RECIPE DETAILS

Item ID: FS059

Batch Quantity: 100

Serving Size: 4

Serving Measure: OUNCES

Serving Description: 1/2 cup

Nutrition Link: 80241

Food Category: Fish

HACCP: SEAFO

HACCP Process Category: NoCook

Recipe Source: WFM

RECIPE DETAILS

Item ID: FS059

Batch Quantity: 100

Serving Size: 4

Serving Measure: OUNCES

Serving Description: 1/2 cup

Nutrition Link: 80241

Food Category: Fish

HACCP: SEAFO

HACCP Process Category: NoCook

Recipe Source: WFM

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Whole Foods Market

Onions yield: 88%
Drained tuna yields 77%

Preparation

Drain tuna.
Defrost peas.
Dice onions.
Chop dill.
Whisk together mayo and lemon juice.
Combine all ingredients.

Serving

Serve chilled on 2 oz. burger bun


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 407.61
Dark Green: 0 Milk: 0 Sat. Fat: 2.62%
Red Orange: 0 Grains: 2 Sodium: 758
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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