Directions:

• Wash cilantro and dry with a clean paper towel. Chop fine using a chef’s knife on a cutting board. Measure required amount.
• Combine BBQ sauce, soy sauce, apple juice & cilantro in a non-reactive bowl and whisk to blend. Add the tuna 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 lower)
• Just before assembly, gently stir to distribute marinade throughout the mixture being careful not to break the tuna chunks.
• Weigh required amount of precut romaine lettuce. Rinse under running water and drain well. (CCP: Hold at 41°F or lower)
• Wash cherry tomatoes and drain in a colander. Cut tomatoes in half crosswise. (CCP: Hold at 41°F or lower)
• Wash cabbage and drain in a colander. Cut into thin shreds with a chef’s knife on a cutting board.
• Wash onions and drain. Slice thinly using both the bulbs and green tops.
• Assemble each salad into an 8-inch clear hinged salad container as follows:
• Fill each container with 3 cups chopped romaine
• Top with ¼ cup sliced red cabbage, 6 cherry tomato halves, 2 oz. marinated tuna (#16 scoop), 1 oz. cheese (2 oz. spoodle or ¼ cup measure), ½ oz. (¼ cup) Chow Mein Noodles, 1 Tbsp. sliced green onions.
• Cover salad container with the lid. Offer dressing on the side. (CCP: Hold at 41°F or lower)