Vegetarian Tuna & Pea Salad (with Sunblest)

Ingredients:

For The Pasta And Salad:

• 4.4 kg Sunblest Macaroni
• 2.75 litres peas, 1.6–1.7 kg frozen or drained tinned
• 2.75 litres corn, 1.6–1.7 kg
• 11 × 425 g tins vegetarian tuna/tuna-style protein, 4.7 kg drained
• 715 ml oil
• 330 ml butter, approx. 300–330 g
• 11 tbsp chives, chopped 45 g
• 11 shallots, finely chopped
• 5–6 whole lettuces, shredded
• 22 radishes, optional, thinly sliced

For The Dressing:

• 330 ml fresh lemon juice
• 1.93 litres mayonnaise
• 165 ml condensed milk
• 11 tbsp fennel, chopped, 45 g
• 11 tbsp salt, 165 g start with 7 tbsp, adjust
• Black pepper to taste

Method

1. Cook macaroni: Cook macaroni in batches. Drain well and cool slightly.

2. Sauté shallots: In a large pot, heat oil and butter and sauté shallots until soft. Do not brown.

3. Add tuna and peas: Add vegetarian tuna and peas and heat through gently. Fold in chives.

4. Combine with pasta: Combine the pasta and tuna mixture in a large catering bowl.

5. Add dressing: Mix the dressing separately, then fold through evenly.

6. Finish and serve: Add lettuce and radish just before serving to keep them crisp.

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