North Dakota Adult Nutrition

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Tuna Stuffed Tomato

Brooke Wojdynski

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

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

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

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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