Tuna Salad for P90x Phase I
- Carbohydrate 7.80069451784017 g
- Cholesterol 58.47089139375 mg
- Fat 8.96594459282946 g
- Fiber 0.85215656960714 g
- Protein 44.273592259629 g
- Saturated Fat 1.55427485800503 g
- Serving Size 1 1 Serving (254g)
- Sodium 728.829440249084 mg
- Sugar 6.94853794823303 g
- Trans Fat 0.612122622417791 g
- Calories 291 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.
Standard metal can openers should be maintained with clean cutting wheels to prevent cross-contamination of metallic flavors into canned fish. Draining canned protein thoroughly requires pressing the solid flesh against the interior mesh of a stainless steel strainer for at least thirty seconds to remove excess canning liquid that would otherwise dilute the dressing. When combining low-fat emulsions like mayonnaise with vegetables containing high moisture content, such as finely minced celery and shredded carrots, salt should be added sparingly at the very end to prevent rapid water extraction that causes the mixture to become watery within hours.
Storage behavior for this protein-dense preparation demands strict refrigeration below 40 degrees Fahrenheit in an airtight glass container to inhibit bacterial growth over a maximum window of two days. Freezing is entirely discouraged because emulsion stability shatters upon thawing, resulting in an unpalatable separation of water from the oil and proteins. While historical iterations of cold fish salads relied on heavy dairy-based bindings to preserve items before reliable cooling technology existed, modern variations utilize high-acid additions like fresh lemon juice to brighten the flavor profile without adding excess lipids.
