Tuna Strainability (?) Affected by Temperature?
Alright, I know strainability isn't a word but it describes what I'm talking about. This question has been bugging me for a while. I'm not very good at science but I'm sure it has a reason why it happens (probably a simple one).
I eat tuna pretty regularly, tuna in water. However, I hate the taste when the water is still in the can so I try to strain as much as possible with the can lid by mashing it down and angling it. Sometimes, the water comes right out. Some other times, the water wouldn't strain out if I had a hydraulic press.
I've noticed a trend. When I go and buy groceries, sometimes I leave them in the trunk overnight. If I leave the tuna in the trunk overnight, the cans get cold. If I bring them inside immediately, they get to room temperature. If I try to strain a cold can that I've left in the trunk, it is impossible to get out all of the water. If it's room temperature, it comes out relatively easy.
Any ideas if it related to temperature and if so, why?