Tuna mayo reigns supreme as a sandwich filling staple, not just for its scrumptious taste but also for its nutritional prowess. Brimming with protein and stocked with vitamins like B3 and D, plus minerals such as calcium and magnesium, it’s a health-conscious choice. When whipping up a tuna mayo sandwich, I like putting in an array of veggies like sweetcorn, cucumber, and red onion to jazz it up with a bit of crunch and zest.
Yet, my loyalty to John West Tuna Chunks in Springwater has never wavered, despite culinary experts advocating for variety to enhance the flavour profile. A huddle of chefs confided in Simply Recipes that the secret to “the best” tuna mayo recipe lies in albacore tuna steeped in olive oil. Albacore, known for its larger size, paler flesh, and subtler taste compared to chunk light varieties, boasts a firmer texture that could be a game-changer for tuna aficionados.
Spurred by curiosity about whether this switch-up would elevate my tuna mayo experience, I embarked on a quest to find albacore tuna, particularly the olive oil-infused kind, for an upcoming lunch.
Embarking on a supermarket safari, I drew a blank at M&S but struck gold at Sainsbury’s, where albacore tuna graced the shelves, albeit with a heftier price tag than its everyday counterparts.
For my version of the tuna mayo filling, I opted for a straightforward approach, incorporating chopped cucumber and sweetcorn. However, other vegetables such as celery, gherkins, and peppers also pair well with tuna mayo.
The following ingredients will yield two to three servings, perfect for preparing in advance for weekday lunches.
Ingredients
Albacore tuna in extra virgin olive oil, drained
40g of mayonnaise
120g of cucumber, peeled and chopped finely
70g of sweetcorn
Method
I started by peeling and dicing the cucumber, then combining it with the sweetcorn in a bowl.
If you’re feeling particularly gourmet, you could lightly salt the cucumber to draw out any excess moisture; however, I was pressed for time.
Next, I opened the tuna, ensuring to drain off as much oil as possible to keep the filling creamy rather than soggy. I immediately noticed that this albacore tuna was lighter in colour compared to standard tuna.
After draining the tuna, I added it to the bowl along with the mayonnaise. Like many chefs, I prefer Hellmann’s mayonnaise.
If you prefer your tuna mayo with a bit more tang, consider adding a squeeze of lemon or, as my mum does, a dash of Dijon mustard.
I then filled a halved piece of sourdough bread with some of the mixture and gave it a try. To my surprise, I quite enjoyed it.
The texture and meatiness of the large chunks of albacore tuna stood up well against the moist ingredients like mayonnaise and cucumber.
Moreover, instead of overpowering the filling with an overly fishy flavour, I discovered that the albacore tuna allows all the ingredients to contribute their unique characteristics to the blend.