I swapped mayo from tuna sandwiches for 1 simple ingredient

A tuna mayo sandwich is probably one of the most controversial and polarising fillings you could choose for your lunch. Much like Marmite, you either love it or you hate it. Me, I’m a lover.

Despite cementing itself a proper British flavour combo, you wouldn’t dare open it in an office or train carriage. If you get the ratios of tuna to mayonnaise wrong, the whole sandwich could end up in disaster. I’ve eaten my fair share of these monstrosities over the years.

Yet again, the team at Good Food have come to my rescue, pimping up our regular old sarnies with simple and innovative twists. But this time… there’s no mayo.

Yes, shock horror, the tuna mayo sandwich is going mayo-less in favour of a similar smooth and creamy sauce but with a punch of flavour. I promise, no gloop here.

Mayonnaise is one of those condiments I have a love-hate relationship with. In small doses and wonderfully balanced ratios, it can add a new flavour dimension and texture to a dish. When potatoes, pasta or tuna are swimming in it, a sickening feeling forms in the pit of my stomach.

Instead, Good Food has swapped out regular mayonnaise for a fresh basil aioli, homemade, of course. Not only has the team swapped a key component, it’s added surprising but much needed layers of acidity, sourness and sharpness.

To compliment the tuna mayo-less filling, fine slices of red onions are steeped and pickled in chilli oil and apple cider vinegar. I used Banhoek Chilli Oil, a highly decorated condiment. Later the crisp gem lettuce will be tossed in this pickle too.

Each of the five taste buds’ boxes are ticked with this recipe. Posh and dolled up sarnies have had a resurgence in popularity in recent years, taking the humble sandwich to new heights.

Sandwiches have come a long way since the days of simple packed lunches or picnics. A basil aioli is not a sauce I would’ve initially thought of, but it certainly has its place in a tuna sandwich.

I’d argue there needs to be more tuna, as the volume of aioli can easily swallow up the fish. Where mayo can stiffen and hold the filling in its place, the aioli is smoother and not as gelatinous.

This can make for a very messy eating experience, so come prepared with a bib. Although the recipe called for just one clove of crushed garlic, I’d recommend adding one – or maybe two – more, just to help bring a flavour to the sauce itself.

However if you prefer a more mellow flavour, one clove will certainly be enough. Creamy sauces, for me, always need an element of freshness to avoid that nauseous feeling in my stomach.

The basil adds an element of seasonality, elevating freshness, and a welcome hint of bitterness. Although I would’ve loved a radioactive green sauce, it’s not all about appearances.

With the tuna mixed into the aioli, you get freshness, salt, and a tang in every bite. Just be careful not to break up the flecks of tuna too small, you don’t want them disappearing.

The tuna-aioli mix works unbelievably well with the crispness of the vegetables. The real star of the show? The pickled onions.

Its slight acidity cuts through the aioli perfectly, as the heat from the chilli oil slowly simmers at the back of the mouth, leaving a warming sensation on the tongue. Tuna sandwiches definitely do not need mayo, but any other sauce to help add an extra burst of flavour.

It’s far better than any tuna mayo sandwich I’ve eaten in my nearly three decades on the planet.

Ingredients

• 2 tomatoes, thickly sliced
• 1 tbsp chilli oil
• 2 tbsp apple cider vinegar
• 1 tsp caster sugar
• 1 small red onion, finely sliced
• 1 small Little Gem lettuce, roughly chopped
• 50g salted butter, softened
• 8 thick slices seeded bread
• Salted crisps, to serve

For the aioli

• 1 small garlic clove, crushed
• 2 egg yolks
• 1 lemon, juiced
• 2 x 150g jars tuna, drained and oil reserved
• 200ml neutral oil like rapeseed or sunflower
• 25g basil, roughly chopped

Method

Sprinkle the tomatoes with some flaky sea salt and set aside. Combine the chilli oil, vinegar and sugar in a small bowl and once dissolved add the red onion with a big pinch of salt and set aside to pickle slightly for ten minutes.

To make the aioli, put the garlic, egg yolks and one tablespoon of lemon juice in a food processor. Blitz until combined and add the oil from the tuna jars in a steady, slow stream.

Slowly add the remaining oil and once it has all been added and the mixture is emulsified, add the basil and blitz until finely chopped. Season to taste with salt, pepper and more lemon juice. Mix in the tuna and set aside in the fridge.

Toss the lettuce with the pickled red onion. Butter the bread and layer up all the ingredients to make the sandwiches. Serve cut in halt with salted crisps on the side.