Tuna Dip with Vegetable Dippers

1
Tuna Dip with Vegetable Dippers

• Eat Well be Well Unit

2
HYGIENE CHECK

• APRONS ON
• HAIR TIED BACK
• JEWELLERY OFF
• HANDS WASHED
• BENCHES WIPED
• SINKS FILLED WITH HOT SOAPY WATER

3
LEARNING INTENTIONS

• To be more confident using a vegetable knife and
  peeler.
• To conduct the practical in a safe and hygienic
  manner.
• To be able to link good food choices to a healthy
  recipe

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EQUIPMENT

• Bowl
• Plate
• Cup
• Galley pot
• Chopping board and grip
• Vegetable Knife
• Peeler
• Foil dish
• Small bowl for rubbish

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INGREDIENTS

• Tuna Dip
• 1 portion Tuna fish (bowl)
• Black pepper (bowl)
• 1 x 15ml mayonnaise (cup)
• 2.5ml lemon juice (cup)
• 1 x 15ml sweetcorn (galley pot)
• Vegetables- large plate
• 1 piece cucumber
• 1 piece carrot
• 1 piece red pepper
• 1 piece celery

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METHOD

1. Flake tuna fish using a fork.
2. Add in mayonnaise and lemon juice. Stir
   thoroughly.
3. Stir in sweetcorn transfer to a foil container.
4. Wash vegetables.
5. Peel carrot. Chop into long thin batons.
6. De-seed pepper. Chop into thin strips.

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METHOD

• Slice one thin slice off the cucumber.
• Cut the remaining cucumber into batons.
• Chop celery into thin strips.
• Take the reserved piece of cucumber. Your teacher
  will show you how to make a cucumber twist.
  Garnish tuna dip.
• Wash up and tidy unit.
• Enjoy your healthy dish!!