Tuna and Noodles, USDA

Ingredients

Water2 gallons
Enriched noodles(2 pounds, 8 ounces)2.5 pounds
Margarine or butter8 ounces
Fresh celery, chopped1 pound
Fresh onions, chopped(or 2½ dehydrated onions)14 ounces
Enriched all-purpose flour8 ounces
Instant nonfat dry milk, reconstituted, hot1 gallon
Chicken stock, non-MSG, hot1 gallon
Ground black or white pepper1½ teaspoons
Dried parsley½ cup
Salt, kosher1 teaspoon
Canned chunk style, water-packed tuna, drained and flaked(6 pounds, 6 ounces)6.375 pounds
Frozen lemon juice concentrate⅔ cup

Instructions

  1. Heat water to rolling boil.
  2. Slowly add noodles. Stir constantly, until water boils again. Cook for 6 minutes. Drain well. DO NOT OVERCOOK. Reserve for step 6.
  3. Melt margarine or butter. Add celery and onions. Cook over medium heat for 5-6 minutes.
  4. Add flour and stir until smooth.
  5. Add milk, chicken stock, pepper, parsley, and salt. Cook over medium heat, stirring occasionally until thickened, 8-10 minutes.
  6. Add cooked noodles, tuna, and lemon juice, Stir gently to combine. Cook over medium heat for 6-8 minutes.
  7. Pour into medium half-steam table pans (10″ x 12″ x 4 “). For 50 servings, use 3 pans. For 100 servings, use 6 pans. Hold for 30 minutes on a 180-190° F to allow sufficient time for mixture to set up properly.
  8. Portion with 8 oz ladle (1 cup).

Recipe Notes

Note:  Enhance this dish with the addition of other vegetables such as broccoli, carrots and peas!

CCP: Heat to 165° F or higher for at least 15 seconds.

CCP: Hold for hot service at 135° F or higher.