Tuna Salad for P90x Phase I
- Carbohydrate 10.5481601593205 g
- Cholesterol 97.45148565625 mg
- Fat 15.1519416193384 g
- Fiber 2.06059471412623 g
- Protein 73.8802129831271 g
- Saturated Fat 2.61126484330408 g
- Serving Size 1 1 Serving (388g)
- Sodium 1224.21492566025 mg
- Sugar 8.48756544519427 g
- Trans Fat 1.05750247675037 g
- Calories 481 calories
Step-by-step
- Drain canned tuna and place in a small bowl. Add mayonnaise and mix thoroughly, then add lemon zest, lemon juice, carrots, celery, green onions, and celery seeds.
- Blend together.
- Level 3 = 3 Protein, 1 Fat
Swapping low-fat mayonnaise for plain Greek yogurt alters the emulsion stability, yielding a tangier dressing that separates less quickly in storage. Preserved seafood provides a reliable pantry baseline, whereas fresh fish introduces varying moisture levels and immediate expiration constraints.
Maximizing Texture and Storage
Drain canned tuna thoroughly in a fine-mesh strainer for five minutes to eliminate excess canning liquid that dilutes the mayonnaise binder. Shred carrots uniformly on a box grater using the medium-gauge holes to ensure even distribution among the flaky fish protein. Fold chopped celery and green onions into the mixture gently with a silicone spatula to maintain structural integrity. Store the finished preparation in an airtight glass container at 38 degrees Fahrenheit or lower. Consume within 48 hours for optimal textural crispness before the high-water vegetables soften the mixture.
- Watery consistency usually stems from insufficient draining; press the tuna against the strainer mesh using the back of a spoon.
- Uneven salt distribution occurs when celery seeds are added last; mix spices directly into the mayonnaise before combining with the fish.
