Tuna Stuffed Tomato

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

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Nutritional Content

Allergens: Onion; AllergenEggs; Beans/Legumes; AllergenSulphites; AllergenFish; Citrus; AllergenSoy; Garlic; Mustard; Tomato

Calories: 370 Kcal

Carbohydrates: 27 g

Protein: 19 g

Total Fat: 23 g

Calcium: 100 mg

Sodium: 390 mg

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Ingredients

10 Servings

• Egg Boiled Hard Whole RTS Chopped 1/2 Cup

• Tuna, Chunk Light WtrPk Bulk Drained 1 lb 2 oz

• Pickle Relish, Sweet 3 Tbsp 2 tsp

• Onion, Powder 1/2 tsp

• Juice, lemon RTS 1 tsp

• Mayonnaise, Bulk 2/3 Cup

• Tomato, Fresh 3 lb 5 oz

• Beans Navy f/Dry prepared 3 1/8 Cup

• Dressing Vinaigrette Red Wine Hmd Prepared 10 fl. oz

• Lettuce, Iceberg Shredded 2 Qt

25 Servings

• Egg Boiled Hard Whole RTS Chopped 1 1/4 Cup

• Tuna, Chunk Light WtrPk Bulk Drained 2 lb 13 oz

• Pickle Relish, Sweet 1/2 Cup

• Onion, Powder 1 1/4 tsp

• Juice, lemon RTS 2 1/2 tsp

• Mayonnaise, Bulk 1 2/3 Cup

• Tomato, Fresh 8 lb 5 oz

• Beans Navy f/Dry prepared 2 Qt

• Dressing Vinaigrette Red Wine Hmd Prepared 25 fl. oz

• Lettuce, Iceberg Shredded 1 Gal 1 Cup

50 Servings

• Egg Boiled Hard Whole RTS Chopped 2 1/2 Cup

• Tuna, Chunk Light WtrPk Bulk Drained 5 lb 10 oz

• Pickle Relish, Sweet 1 1/8 Cup

• Onion, Powder 2 1/2 tsp

• Juice, lemon RTS 1 Tbsp 2 tsp

• Mayonnaise, Bulk 3 1/3 Cup

• Tomato, Fresh 16 lb 11 oz

• Beans Navy f/Dry prepared 4 Qt

• Dressing Vinaigrette Red Wine Hmd Prepared 50 fl. oz

• Lettuce, Iceberg Shredded 2 Gal 2 Cup

100 Servings

• Egg Boiled Hard Whole RTS Chopped 1 1/4 Qt

• Tuna, Chunk Light WtrPk Bulk Drained 11 lb 4 oz

• Pickle Relish, Sweet 2 1/4 Cup

• Onion, Powder 1 Tbsp 2 tsp

• Juice, lemon RTS 3 Tbsp 1 tsp

• Mayonnaise, Bulk 1 3/4 Qt

• Tomato, Fresh 33 lb 5 oz

• Beans Navy f/Dry prepared 1 Gal 6 Cup

• Dressing Vinaigrette Red Wine Hmd Prepared 100 fl. oz

• Lettuce, Iceberg Shredded 4 Gal 4 Cup

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. *Maintain Eggs <40F.

3. Add Eggs, Relish, Onion Powder & Lemon Juice to Tuna; mix lightly.

4. Add Mayonnaise. Mix lightly to blend. Chill.

5. Remove Tomato core and cut Tomato in quarters to within 20% of bottom. Stuff 3z of Tuna Salad inside Tomato.

6. Place Stuffed Tomato on a bed of shredded Lettuce in bottom of a large salad bowl. Top with Navy Beans, and 1 Fl Oz Red Wine Vinaigrette. Serve immediately.

7. CCP -- Maintain <40F/4C; discard unused product.

   
   
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