Tuna Salad Prep
| Shelf Life: | 4 days |
| Portion/Serving: | 28 oz. |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. |
|
Ingredients
| 1 | lb. | Tuna, canned, cooked, drained well |
| 8 | oz. | Celery, washed, diced, blanched |
| 4 | tbsp. | Red onion, washed, peeled, diced |
| 1 | c. | Extra Heavy Mayo-Kens |
| 2 | tbsp. | Parsley, fresh, washed, dried, chopped |
| ½ | tsp. | Celery seed |
Equipment
- Foodservice gloves
- Mixing bowl
- Rubber spatula
- Air tight container
Preparation
- Place tuna in a bowl and break apart and clumps.
- Add remaining ingredients to the tuna, mix well to blend all ingredients.
- Place in an air tight container and under refrigerator until needed.
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