Directions:

• Prepare pasta: Place 4-inch-deep full size perforated pan inside 4 inch deep solid, full size steamtable pan. Place 2 lbs. 5 oz. of pasta in each pan. Cover completely with water. Steam until pasta is al dente - fully cooked, but firm. Do not overcook.
• Note: If cooking in very large batches, the kettle or tilt skillet may speed production. CCP: Heat to 135° F or higher.
• While pasta is cooking, remove chipotle peppers from can and finely chop. Set aside peppers and adobo sauce.
• In a large mixing bowl, combine chopped chipotle peppers in adobo sauce, cheese sauce, and undrained tuna. Gently mix until all combined.
• Add cooked pasta.
• Pour into 2-inch-deep steamtable pans and bake at 350° F. for 5-8 minutes or until proper internal temperature is reached. (Note: It will take 2 pans for 37 servings and 6 pans for 111 servings.) Using a no. 8 disher, serve 3 scoops for 1 ½ c serving.
• CCP: Heat to 135° F or higher. CCP: Hold for hot service at 135° F or higher.
• Rinse cilantro under running water. Drain well, and then chop into small pieces. Just prior to serving, top each pan with ¼ c chopped cilantro.