Tuna mayo is a classic. Popular due to its convenience, versatility, and appealing combination of flavours and textures, the mixture can be enjoyed for all types of occasions, like casual picnics or when cooking more formal dinners. Canned tuna is readily available and shelf-stable, not only making it affordable but also a convenient protein source.
Moreover, mayonnaise adds richness and creaminess, complementing the often dry texture of canned tuna. The combination can therefore be enjoyed in various ways, such as in sandwiches and salads, in addition to pasta recipes, and as a topping for other foods.
While the base of this salad is quite simple, there are ways you can elevate this staple mixture. Taking to the Eating Well food and health website, food writer Candace Nagy shares three chefs’ secrets for the “best” tuna salad, and they all said the same thing.
According to Candace’s findings, the secret to making your tuna mayo tastier hides in the can. “Choose tuna packed in olive oil,” the foodie urges.
Chefs explain that olive oil enhances the flavours and adds a unique taste, just like it does with other foods. Chef and Food Network finalist Michael Proietti has told Candace that “Tuna in water also usually has a stronger fish flavour, but olive oil really mutes that down.”
Chef Carla Contreras also said olive oil is an overall superior product because it gives the fish a juicier and more tender texture, creating a great base for all of her favourite tuna salad additions. Nevertheless, not all canned fish, whether packed in water or oil, are created equally, Candace warned.
She explains: “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.”
Making tuna mayo doesn’t require a high level of expertise in the kitchen. But if you have never made it before and don’t know where to start, fear not, the NHS has shared a simple recipe tuna mayo and sweetcorn sandwich recipe.
Simple way to make 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
