Hall County's Fiesta Fish Sandwich

Preparation

1. Wash and peel red onion. Roughly chop and add to the vertical chopping machine (VCM).
2. Peel garlic. Roughly chop and add to VCM.
3. Wash and cut tomatoes in wedges, add to VCM.
4. Wash cilantro, add to VCM.
5. Pulse ingredients together 6-8 times until mixture looks like Pico de Gallo.
6. Scrape mixture into large mixing bowl.
7. Add green chilies, black pepper, Mexican seasoning and tuna to mixing bowl.
8. Mix until well combined.
9. Assemble sandwich by placing 3/8 cup of tuna salad on goldfish bread.

If no VCM, may use alternate machine, such as a robocoupe, or finely chop by hand.

Additional Serving Suggestions

Our entree is a fiesta fish sandwich made with tuna. We tested it with students before we got out for the summer and got good results from them. Fiesta sweet potatoes are our sweet potato wedges with a Mexican seasoning on them. We went with fresh vegetables and fruits for the rest of the tray because our students love them. Our dip for our vegetables is made with plain yogurt. Nothing on our tray has mayonnaise in it-- we went with a healthier alterative!

Recipe created by Susan Foster and Becky Martin, Hall County Schools, Gainesville, GA.

1 Sandwich = 2 M/MA and 2 grain/bread