The humble tuna mayo is celebrated for its simplicity, versatility, and delicious combination of flavours and textures, making it ideal for everything from casual picnics to sophisticated dinner parties. Tinned tuna is not only an affordable store cupboard essential but also a convenient source of protein.
Mayonnaise provides a rich creaminess that complements perfectly the often dry consistency of canned tuna, enabling a wide range of culinary applications including sandwiches, salads, pasta dishes, and as a topping for various other treats. While the basic recipe for this dish is simple, there are techniques to elevate this timeless pairing.
Over at Eating Well, three chefs revealed how they prepare the “best” tuna salad.
Candace’s research demonstrates that the secret to a superior tasting tuna mayo lies in the tuna itself.
Leading chefs maintain that olive oil not only enhances flavours but also delivers a distinctive tang similar to its impact on other dishes, reports the Express.
Chef and Food Network star Michael Proietti told Eating Well: “Tuna in water also usually has a stronger fish flavour, but olive oil really mutes that down.”
View 3 ImagesChefs give tinned tuna in water a miss(Image: icetocker via Getty Images)
Chef Carla Contreras also voiced her preference for olive oil, explaining that it produces a juicier and more succulent texture in the fish, rendering it a perfect foundation for incorporating her favourite tuna salad ingredients.
Nevertheless, Candace warned that not all canned fish, whether preserved in water or oil, are of comparable quality.
She explained: “Depending on your preference of texture and taste, there are several types that work well for tuna salad, including albacore, which has a firmer, flakier texture; chunk light that will result in a softer, ‘wetter’ tuna salad; and yellowfin tuna for its meaty and velvety texture.
View 3 ImagesDouble check the tuna you’re buying(Image: Getty)
“Just be sure to look for labels that ensure premium-quality ingredients and ethical practices.”
Making tuna mayo doesn’t demand advanced culinary expertise.
If you’re just starting out and uncertain where to begin, the NHS has shared a simple recipe for a tuna mayo and sweetcorn sandwich.
Ingredients
- Half a 160g can of tuna in spring water, drained
- One level tablespoon reduced-calorie mayonnaise
- One heaped tablespoon sweetcorn (tinned, or cooked from frozen)
- A large pinch of black pepper
- Two thick slices of half-and-half bread
Method
1. Combine the tuna with the mayonnaise, sweetcorn and pepper.
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2. Prepare the filling the night before and keep it refrigerated to save time in the morning.
3. Place the mixture between the slices of bread.