Tuna (out of a can, water drained);
Boiled egg yolk;
Boiled egg white.
Another question: in order to get the best mixtures of protein, I’m considering mixing (maybe even liquidising) the above with some kind of binding ingredient, but obviously not Mayonnaise or anything else that has a bazillion calories in it. Perhaps a tablespoon of mustard for flavour, a lot of pepper, but…what?
Your considered thoughts welcome, good people!
Hard boiled eggs will last a very long time in the refridgerator. Tuna, I suspect, will dry out faster than it’ll go bad. I am notorious for eating old food among my friends, but I wouldn’t hesitate to eat either after a week. The egg I’d probably be willing to go 2-3 weeks.
P.S. Your concoction sounds disgusting. 
Why not use raw egg itself as a binding agent and make tuna cakes?
[quote]stuntmonkeys wrote:
Hard boiled eggs will last a very long time in the refridgerator. Tuna, I suspect, will dry out faster than it’ll go bad. I am notorious for eating old food among my friends, but I wouldn’t hesitate to eat either after a week. The egg I’d probably be willing to go 2-3 weeks.
P.S. Your concoction sounds disgusting. :)[/quote]
2-3 WEEKS??!?! Mate, are you trying to kill me? I wrote ‘Fridge’, not ‘freezer’!! Shortly after I posted this message I asked a female friend (a compatriot of yours) she warned me to keep them NO more than 5 days before slinging them out. I told her I have my fridge set to just above freezing, she relented and said, “Ok, sniff the food after 5 days, but ALWAYS toss out on the 7th.”
Though I am quite the connoisseur of good food I’ve never been fussy when it comes to protein, this is just a paste to throw onto a slice of brown toast every 2-3 hours. Not to mention I’ll throw in a good heap of Birds-eye chilli sauce, some onions, garlic and white pepper too.
You can keep boiled eggs in a fridge for a LONG time. I would have no hesitation in eating a boiled egg after 3 weeks as long as it was kept cold in the fridge. But no way on the tuna.
My aunt lives in the middle of nowhere in Montana. There is no electricity where she lives. She has a propane powered refridgerator (figure that one out), but it’s small, old, and only gets used for things that absolutely need refridgeration. She keeps her eggs in her “basement” (really just a hole under her house accessible by a trapdoor).
Anyway, it’s about 50-60 degrees down there, and she keeps her raw eggs in there for a couple weeks at a time and it’s perfectly safe. Eggs are quite safe, if still in their shell, despite what many people think.
In many countries eggs are sold off the shelf and never refrigerated. Think about it . . the shell is SUPPOSED to keep microbes from harming the developing chick, so it does a pretty good job of keeping it safe.
Canned tuna is precooked, so it’ll last a while also.
As for the paste, wfifer had the best idea of the thread.
Interestingly, hard-boiled eggs do not keep nearly as long as raw eggs, which can last three to five weeks in the refrigerator. There is a good reason for this. When a hen lays an egg, it puts a naturally protective coating on the outside of the shell.
The bad news is, during the washing and sanitizing process before packaging, eggs lose that coating. But the good news is, processors replace it with a tasteless, natural mineral oil coating.
However, that coating is removed when you hard-boil the egg. So, even if the egg’s shell remains uncracked, it still is slightly porous and, without the coating, is more exposed to the elements.