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Prep Time:
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Cook Time:
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Recipe Yield: 20 servings
Ingredients:
- 1, (43 oz.) pouch StarKist® Chunk Light Tuna in Water
- 1 cup plain, low-fat Greek yogurt
- 1 cup mayonnaise
- ¼ cup cilantro, chopped
- ¼ cup sriracha
- 3 Tbsp. lemon juice
- Pan release, butter-flavored
- 40 slices of sandwich bread, WGR
- 20, (.5 oz.) slices of pepper jack cheese
Directions:
- Preheat convection oven to 375° F.
- Combine Greek yogurt, mayonnaise, cilantro, sriracha, and lemon juice in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined.
- Spray a full sheet pan heavily with butter-flavored pan release. Lay 20 slices of bread on prepared pan.
- Place a #12 disher of tuna salad on top of the bread and spread out with a knife. Top with a slice of cheese and another slice of bread. Spray tops of sandwiches with butter flavored pan release.
- Bake for 6-8 minutes or until bread is toasted and cheese is melted.
CCP: Heat to a minimum temperature of 135° F.
CCP: Hold for hot service at 135° F or above.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 376 | |
| Total Fat | 17g | |
| Saturated Fat | 4g | |
| Cholesterol | 54mg | |
| Sodium | 841mg | |
| Total Carbohydrate | 28g | |
| Dietary Fiber | 4g | |
| Protein | 24g |
*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.
