KEWL (COOL!) TUNA SALAD FLATBREAD
This recipe gives canned tuna a boost with the addition of lemon, chives and fresh dill. It’s a great way to get your students used to eating greens on flatbread or pizza.
This is a summer school food service recipe for Lettuce, Tomatoes, fresh herbs, and Cucumbers.
Cooking and prep level: Basic.
- Prep Time1 hr 10 min
- Total Time1 hr 10 min
- Yield100
- Serving Size6.5 oz
- Energy252 cal
Ingredients
- 100 pcs Flatbread, 56 grams, whole grain-rich
- 5 lbs Romaine, chopped
- 10 lbs Cucumbers, peeled, chopped
- 9 lbs 1 oz Cherry or Grape Tomatoes, halved
- 4ea (66.5 oz) cans Tuna, water pack, lite
- ½ cup Dill, fresh, minced
- ¾ cup Chives, fresh, finely chopped
- 1 cup Olive oil
- 10 oz Lemon juice, fresh
- 2 tsp White Pepper, ground
Method
CCP: Place tuna cans in refrigerator 1 day prior to making the salad.
For Tuna Salad
CCP: Make tuna salad 3 hours prior to service, chill to a minimum of 41* F within 4 hours.
In a large bowl, combine cold tuna, olive oil, lemon juice, dill, and chives.
Mix lightly, add white pepper. Taste and adjust seasonings if needed. Re-mix before assembling flatbreads.
Salad Assembly
In large paper trays layer: One piece flatbread, ¼ c romaine, 2 oz tuna salad (#16 scoop), ¼ cup cucumbers, and top with ¼ cup cherry tomato halves.
CCP: Hold at a minimum of 41* F through service.
Because there is no USDA standard product for a whole grain flatbread, the nutritional information for this recipe is listed without the flatbread. Be sure to add your flatbread nutritional values when utilizing this recipe.
Nutrition Facts
- 100 servings per container
- Serving Size6.5 oz
- Amount per serving
- Calories252
- % Daily Value*
- Total Fat2.9 g3.72%
- Saturated Fat0.5 g2.5%
- Trans Fat0 g
- Cholesterol20.2 mg6.73%
- Sodium220 mg9.57%
- Total Carbohydrate36.3 g13.2%
- Dietary Fiber5.3 g18.93%
- Total Sugars26.2 g
- Protein17.8 g35.6%