Avocado-Tuna Salad with Cucumber Noodles
Try this Avocado-Tuna Salad with Cucumber Noodles recipe, or contribute your own.
Try this Avocado-Tuna Salad with Cucumber Noodles recipe, or contribute your own.
- Carbohydrate 0.283687499844667 g
- Cholesterol 0.0478515624595487 mg
- Fat 0.0794941406213594 g
- Fiber 0.0618749991059303 g
- Protein 0.219032226446607 g
- Saturated Fat 0.00742539062265382 g
- Serving Size 1 1 Serving (89g)
- Sodium 41.5436783838593 mg
- Sugar 0.221812500738737 g
- Trans Fat 0.00363300781229776 g
- Calories 3 calories
Step-by-step
- Place the avocado in a medium bowl and mash it with the back of a fork.
- Add in the tuna, Greek yogurt, Dijon mustard and season with salt and pepper.
- Add in the cucumber noodles and toss together.
- Save for later or serve immediately.
Why does a vegetable-heavy seafood salad turn into a watery pool within twenty minutes of mixing? Cucumbers are roughly ninety-six percent water, contained within rigid cellular walls that readily rupture under pressure from salt or mechanical manipulation. When those cells burst, cellular fluid releases freely into the surrounding dressing, immediately breaking down the emulsion provided by the dairy and fat.
Preventing this moisture release requires managing the osmotic pressure applied to the cucurbitaceous ribbons by salting them at precisely the right moment or keeping the dressing sufficiently viscous before combination. Incorporating Greek yogurt, which possesses a higher total solids content than regular yogurt, creates a thick continuous phase that absorbs moderate amounts of free liquid without collapsing into a thin glaze. Mashing the ripe avocado thoroughly before introducing the tuna and mustard ensures that lipases and oxidative enzymes are evenly distributed, halting rapid enzymatic browning while establishing a stable fatty matrix that coats the dense protein fibers of the albacore.
Swapping the Greek yogurt for mayonnaise alters the fat profile from roughly two percent to upwards of seventy percent, changing the mouthfeel from tart and airy to rich and unctuous without modifying the structural integrity of the cucumber strands.
