My mother made this when I was a kid. I HATE tuna but love eating this.
- Carbohydrate 43.5033052777778 g
- Cholesterol 18.442 mg
- Fat 14.0643386111111 g
- Fiber 2.44722222613957 g
- Protein 12.8026097222222 g
- Saturated Fat 2.1181775 g
- Serving Size 1 1 (166g)
- Sodium 456.075777777778 mg
- Sugar 41.0560830516382 g
- Trans Fat 0.86249652777778 g
- Calories 351 calories
Step-by-step
- mix all ingredients and serve chilled w/ wheat crackers.
Starch and Thermal Shock
Mayonnaise binds the components through an emulsion of oil, egg yolk, and acid, but spaghetti provides the structural canvas. Plunging cooked pasta into cold water immediately halts internal cooking at precisely 8 to 10 minutes of boiling, locking in an al dente bite. Thoroughly draining that water prevents excess surface moisture from breaking the mayonnaise emulsion into an oily slick.The Physics of Crunch
Celery, carrots, and sweet gherkins introduce rigidity against the soft strands of wheat. Cutting these vegetables to a uniform small dice ensures that no single bite overpowers the mouthfeel of the pasta. Salt draws excess water out of the celery through osmosis; resting the vegetables on paper towels for 15 minutes before mixing keeps the dressing thick.Fat Ratios and Rest Periods
Canned tuna distributes better through chilled dishes when flaked into pieces no larger than a half-inch wide. Refrigerating the finished mixture for at least two hours allows the starches to absorb the dressing lipids fully without turning mushy.
