Healthy School Meal Contest Winner!
A Mexican seasoned tuna sandwich served with seasoned sweet potatoes, fresh fruit and fresh vegetables, served with a yogurt dipping sauce.
If no VCM, may use alternate machine, such as a robocoupe, or finely chop by hand.
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
Makes 50 servings
*May use equivalent prechopped garlic in water or granulated garlic.