Menu and Recipe Manu.. - The Early Childhood Commission

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Emergency Menus and Recipes
DAY 9
PINK SALMON & TOMATO SANDWICH
(Food From Animal, Fats & Oils, Staple & Vegetable)
Ingredient Metric Standard Measure Method
Tomatoes 480 g 1 1lb 2 medium 1. Wash tomatoes under running water and remove stem.
Pink salmon 2090 g 70 oz 5 cans
2. Line a tray with paper towel.
3. Cut tomato into slices about ¼ cm thick. (30 slices – 1 tomato into 15
slices).
4. Place tomato to drain on lined tray.
5. Cover with paper towel.
6. Put in refrigerator.
7. Wash the top of can under running water and dry with a paper towel.
8. Open cans and using a colander drain excess liquid from tuna.
9. Place tuna in a stainless steel bowl.
10. Flake tuna with a fork or masher in stainless steel bowl.
Onion 30 oz 1 oz ½ small 11. Clean and wash onion.
12. Chop onion finely.
Vinegar 15 ml ½ oz 1Tbsp
13. Add margarine, black pepper, onion and vinegar to tuna.
Margarine 100 g 3 ½ oz 7 Tbsp
Black Pepper 2g - ½ tsp 14. Combine all ingredients with a fork into a chunky paste.
Menu and Recipe Manual for Early Childhood Institutions