Tuna mayo is a classic dish that can be made in a number of ways but there’s one simple ingredient that you should consider adding for an extra boost in flavour – and top chefs agree
The humble tuna mayo is a British favourite, hailed for its simplicity and delicious mix of flavours and textures that suit any occasion, from laid-back picnics to swanky dinner parties. The pantry staple canned tuna offers an affordable and convenient protein fix.
Mayo brings a luscious creaminess to the table, countering the potential dryness of the canned fish. This versatile combo can be slathered on sandwiches, tossed into salads, stirred through pasta dishes, or dolloped atop various meals for an extra kick.
While the basic tuna salad is a cinch to whip up, food enthusiasts are always seeking ways to jazz it up. Candace Nagy, writing for the Eating Well website, divulges top tips from culinary experts for crafting the “best” tuna salad – and they’re all singing from the same hymn sheet.
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Candace’s culinary sleuthing reveals that the key to a moreish tuna mayo lies in your choice of canned fish. “Choose tuna packed in olive oil,” she advises readers, echoing the advice of kitchen pros, the Express reported.
Top chefs argue that olive oil not only boosts the overall flavour but also imparts a distinctive taste that water-packed tuna can’t match. Chef Michael Proietti, a Food Network finalist, confided to Candace that while water-packed tuna often has a bolder fishy taste, olive oil can soften this intensity.
Another culinary expert, Carla Contreras, also highlighted the superiority of olive oil, as it makes the fish juicier and more tender, providing a great base for her preferred tuna salad additions. However, Candace noted that not all canned fish, whether packed in water or oil, are created equal.
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. Just be sure to look for labels that ensure premium-quality ingredients and ethical practices.”
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Preparing tuna mayo doesn’t require advanced culinary skills. If you’re new to making it and unsure where to begin, the NHS has provided a healthy, straightforward 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:
- Mix the tuna with the mayonnaise, sweetcorn, and pepper.
- Mix the filling the night before and store it in the fridge to save time in the morning.
- Sandwich the mixture between the slices of bread.
