Tuna mayo is a classic British sandwich filling and a go-to option for picnics, lunchboxes, and quick meals at home. But there’s one ingredient chefs swear by for the ‘best’ version – and it’s not what you’d expect
The classic tuna mayo sandwich, a beloved staple in British cuisine, is celebrated for its delightful fusion of flavours and textures that fit any setting, from casual picnics to elegant soirées. Tinned tuna, an essential item in the cupboard, provides an affordable and convenient source of protein.
Mayonnaise adds a creamy dimension, preventing the fish from feeling too dry. This adaptable combo can be slathered on bread, tossed into salads, mixed with pasta, or used as a topping to enhance a variety of dishes.
While whipping up a basic tuna mix is a breeze, culinary aficionados are always on the hunt for ways to refine their creations.
Candace Nagy, penning for Eating Well, divulges insider tips from food maestros on perfecting the “best” tuna salad – and they all agree on one vital detail.
Candace’s investigative gastronomy uncovers that the secret to a superior tuna mayo is selecting the right type of tinned fish. “Choose tuna packed in olive oil,” she instructs readers, mirroring the advice of seasoned chefs, reports the Express.
Gourmet experts assert olive oil not only boosts the overall taste but also imparts a unique flavour that water-packed tuna can’t replicate. Chef Michael Proietti, known from his Food Network appearances, told Candace that while water-preserved tuna tends to have a stronger fishy flavour, olive oil has the ability to mellow these tones.
Olive oil has been given the thumbs up by foodie expert Carla Contreras, who swears by its magic in boosting the juiciness and tenderness of fish, laying the groundwork for her favourite tuna salad mixes.
However, Candace points out that not all tinned fish are created equal, regardless of whether they’re swimming in water or oil.
She says: “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.
“Just be sure to look for labels that ensure premium-quality ingredients and ethical practices.”
Whipping up a tuna mayo is a doddle, even for kitchen novices.
For those feeling a bit wobbly about the whole thing, the NHS has got you covered with a simple, healthy recipe for a tuna mayo and sweetcorn sarnie.
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
- Mix the tuna with the mayonnaise, sweetcorn, and pepper.
- Get ahead by prepping the filling the night before and popping it in the fridge to save time in the morning.
- Slather the mixture between the slices of bread.
