Ingredients
| Water | 2 gallons |
| Enriched noodles(2 pounds, 8 ounces) | 2.5 pounds |
| Margarine or butter | 8 ounces |
| Fresh celery, chopped | 1 pound |
| Fresh onions, chopped(or 2½ dehydrated onions) | 14 ounces |
| Enriched all-purpose flour | 8 ounces |
| Instant nonfat dry milk, reconstituted, hot | 1 gallon |
| Chicken stock, non-MSG, hot | 1 gallon |
| Ground black or white pepper | 1½ teaspoons |
| Dried parsley | ½ cup |
| Salt, kosher | 1 teaspoon |
| Canned chunk style, water-packed tuna, drained and flaked(6 pounds, 6 ounces) | 6.375 pounds |
| Frozen lemon juice concentrate | ⅔ cup |
Instructions
- Heat water to rolling boil.
- Slowly add noodles. Stir constantly, until water boils again. Cook for 6 minutes. Drain well. DO NOT OVERCOOK. Reserve for step 6.
- Melt margarine or butter. Add celery and onions. Cook over medium heat for 5-6 minutes.
- Add flour and stir until smooth.
- Add milk, chicken stock, pepper, parsley, and salt. Cook over medium heat, stirring occasionally until thickened, 8-10 minutes.
- Add cooked noodles, tuna, and lemon juice, Stir gently to combine. Cook over medium heat for 6-8 minutes.
- Pour into medium half-steam table pans (10″ x 12″ x 4 “). For 50 servings, use 3 pans. For 100 servings, use 6 pans. Hold for 30 minutes on a 180-190° F to allow sufficient time for mixture to set up properly.
- Portion with 8 oz ladle (1 cup).
Recipe Notes
Note: Enhance this dish with the addition of other vegetables such as broccoli, carrots and peas!
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.