"Damsel in dis Dress" > wrote in message
...
> "Doug Kanter" >, if that's their real name,
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> Wayne Boatwright > , if that's their real name, wrote:
>>>
>>>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>>>chicken
>>>>salad. Within the first hour of cold storage very little changes.
>>>>After
>>>>that, both flavor and cosistency alter progressively with time.
>>>
>>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
>>Drain....what? Does yours get watery, or is the mayo separating? I've
>>never
>>seen this happen.
>
> Yeah, it gets watery. No matter how well you drain tuna, there's still
> going to be some water or oil left behind. And after the salad sits for
> awhile, that water will come out of the tuna, and into the mayo, etc.
>
> That's my theory. Are there any better ones out there?
>
> Carol

I'm stumped, although whenever I make tuna salad, I do it in the morning and
eat it by lunchtime. Never gets watery. Maybe I squeeze the lid harder when
I drain it. Of course, this is only based on 30 years worth of experience.
Tomorrow, anything could happen. :-)