Directions:

• Prepare pasta: Place 4 inch deep full size perforated pan inside 4 inch deep solid, full size steamtable pan. Weigh pasta and add to pan. Cover completely with water. Steam until pasta is al dente - fully cooked, but firm. Do not overcook.
• Rinse with cold water and drain well. Toss with vegetable oil to prevent sticking. Best if made the day before.
 CCP: Hold for cold service at 41° F or lower. CCP: No bare hand contact with ready to eat food.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly and drain well in a perforated pan/colander. Make 1 lengthwise cut leaving each root half intact, and then cut across to make ¼” strips. Set aside
• CCP: Hold at 41° F or lower.
• Weigh, and then rinse cucumbers and red bell peppers under running water. Drain well in a perforated pan/colander. Dice cucumbers and bell peppers into ½” pieces. CCP: Hold at 41° F or lower.
• Prepare Dressing: Whisk together lemon juice, yogurt, honey, Dijon mustard, and salt. While continuously whisking, slowly add the vegetable oil. An immersion blender may be used instead of a whisk.
• Fill gallon container with dressing and insert condiment pump. Dispense ¼ cup (2 fl oz.) into 2 oz. portion cups. Cover each cup with lid. CCP: Hold for cold service at 41° F or lower.
• To assemble cups:
• - Place undrained tuna in pan. Crumble into smaller pieces using fresh gloved hand.
• - Layer ingredients in a 20 oz shaker salad cup in the following order:
• - 1 c penne pasta
• - ¼ c cucumber
• - ¼ c red bell pepper
• - 2 oz tuna (packed #16 disher)
• - ½ c romaine
• Place the 4 oz insert over the salad. Place the filled 2 oz dressing cup on top of the 4 oz insert, and then cover with domed lid. CCP: Hold for cold service at 41° F or lower.