Lemon Tarragon Tuna Salad
on Whole Wheat
Portions
1 – 1 Sandwich
Nutritional Information
Calories – 470 Sat. Fat – 2g
Sodium – 680mg
Carbs – 63g
Protein – 21g Fiber – 10g
Shelf Life
If left over, do not reuse.
Fat – 15g
Preparation Information
Description Prep Technique Quantity Unit of Measure
Salad – Tuna, Lemon Tarragon (M) 12
Ounces Roll Multigrain, 4 oz. 4Rolls Plain Yogurt, Non Fat, Bulk 1 – 1/3
Tablespoons Apple – Red Delicious, 125ct Sliced 1/8”, With Skin 8
Ounces Lettuce – Spring Mix 2 Ounces
Tomatoes – Fresh, 6x6 Sliced 1/4” 6 Ounces
Preparation
• NOTE: Place apple slices in cold lemon water (1 tsp. lemon juice per 1 cup of water) to prevent browning.
• Drain and dry well prior to use.
• Prepare Lemon Tarragon Tuna Salad according to recipe.
For Service
• Spread 1 tsp. yogurt on heel of roll. Place 8 slices 2 oz.) of apple to evenly cover yogurt.
• Evenly spread #12 scoop (3 oz.) tuna salad over apples.
• Top apples with 1/3 cup spring mix.
• Place 2 slices tomato over tuna. Place crown of roll on sandwich to close. Slice in half diagonally.
• Serve immediately or hold refrigerated at internal temperature of 40 degrees F. or below for same day service.
Per Portion
• 1 each multigrain roll
• 1 tsp. nonfat plain yogurt 8 slices red apples (2 oz.)
• 1/3 cup spring mix
• Lemon Tarragon Tuna Salad (3 oz.)
• 2 slices tomato
1
Lemon Tarragon Tuna Salad
Preparation Information
Yield
12 – Ounces
Description Prep Technique Celery – Fresh Diced 1/4” Mayonnaise, Low Calorie, No Cholesterol Lemon Juice, Fresh, Pasteurized
Tarragon, Fresh Chopped Pepper – Black, Ground Parsley – Fresh Chopped Peppers – Red, Fresh Diced 1/4” Tuna – Chunk Light, Water Pack, Canned Drained, Flaked Quantity 2-3/4 3-3/8 2
1-3/8 1/8 2/3 1/3 5-1/4 Unit of Measure
Ounces Ounces Teaspoons Teaspoons Teaspoon Teaspoon Ounce Ounces Preparation
1. Blanch celery in boiling water (not listed) for 20 seconds. Shock in an ice water bath.
2. Hold refrigerated at 40 degrees or below for service.
3. In a bowl, combine mayonnaise, lemon juice, tarragon, black pepper and parsley until well-blended for
tarragon mayonnaise.
4. Hold refrigerated at internal temperature of 40 degrees F. or below for use.
For Service
• Combine blanched celery, red pepper and tarragon mayonnaise.
• Gently fold in tuna until well combined.
• Hold refrigerated at internal temperature of 40 degrees F. or below for use.
• NOTE: Be careful not to over-mix. Salad should remain slightly chunky.
Shelf Life
Use within 24 to 48 hours.
2