Asian Tuna Salad

Asian Tuna Salad
  • Recipe Yield: 100

0 minutes

Created by StarKist®


  • 13 lb. 7 oz. (5, 43 oz. pouches) StarKist Albacore Tuna in Water
  • 1 qt. + 1 cup Dressing, Asian Sesame with Ginger and Soy, Lite
  • 1- ½ gallon + 1 cup mandarin oranges
  • 5 lbs. 5 oz. shredded carrots
  • 8 lbs. 7 oz. roasted red peppers, diced
  • 25 lbs. chopped iceberg lettuce
  • 1-1/2 gallon + 1 cup Dressing, Asian Sesame with Ginger and Soy, Lite
  • 20 cups wonton chips
  • Avocados for garnish


  • 1. Combine tuna and dressing in a non-reactive bowl and mix gently to avoid breaking the chunks of tuna. Store in the refrigerator until time to assemble salads. CCP: Hold at 41°F or below.
  • 2. Weigh required amount of precut romaine lettuce. Purchased, precut, pre-washed romaine does not require rinsing.
  • 3. For head lettuce, remove the stem end of the romaine head using a chef's knife. Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2 inch dices. Note: 7 lb 8 oz As Purchased (AP) yields approximately 5 lb edible portion (EP) chopp
  • 4. Rinse cut romaine under running water and drain well. (Recommend using a commercial salad spinner for best results at thorough draining).
  • 5. Weigh required amount of pre-cut shredded carrots.
  • 6. Wash peppers and drain in a colander. Cut into medium dice with a chef’s knife on a cutting board. Note: 2 lb 1 oz peppers AP yields approximately 1 lb 11 oz of diced peppers.
  • 7. Drain canned Mandarin orange sections.
  • 8. Fill gallon container with dressing. Insert condiment pump and fill 2 oz portion cups with 1/4 cup (2 fluid oz) of dressing. Cover each cup with lid. Dressing may be prepared in advance
  • • Assemble each salad into an 8-inch clear hinged salad container as follows:
Servings Per Container
Servings Size
Amount Per ServingDV%*
Total Fat16.22g16.22g
Saturated Fat1.96g1.96g
Total Carbohydrate46.8g46.8g
Dietary Fiber4.38g
Vitamin A15146
Vitamin C73.97mg

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.