why does tuna in olive oil and cooking cream often go wrong
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When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately:
Instead of having a nice homogenized creamy sauce, the cream flocks-out (becomes cottage cheese like) and the tuna swims in greasy oil.
Why does this happen? It never occurs, when I heat chopped tomatoes together with the tuna and add the cream.
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Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Javier Disabato, Pixabay, Farhad Ibrahimzade, Ron Lach