The timeless tuna mayo sandwich, a cherished British favourite, is renowned for its wonderful combination of tastes and textures that suit any occasion, from relaxed outdoor meals to elegant dinner parties. Tinned tuna, a pantry staple, offers a convenient and budget-friendly protein option. Mayonnaise contributes a rich, velvety texture, counteracting any dryness from the preserved fish. This versatile pairing can be layered in sandwiches, folded into salads, stirred through pasta, or served as a garnish to elevate numerous meals.
While preparing a simple tuna mixture is effortless, food enthusiasts are always seeking methods to enhance the flavour. Candace Nagy, writing for the Eating Well website, reveals professional secrets from culinary experts on crafting the “best” tuna salad — and there’s unanimous agreement on one crucial point.
Candace’s detailed food journalism discovers that the key to an exceptional tuna mayo lies in choosing the correct variety of preserved fish. “Choose tuna packed in olive oil,” she advises her audience, echoing the guidance of experienced chefs, reports the Express.
Expert cooks maintain that olive oil not only enhances the overall flavour profile but also delivers a distinctive taste that brine-packed tuna simply cannot match. Chef Michael Proietti, who gained recognition on the Food Network, explained to Candace that while brine-preserved tuna often carries a more pronounced fishy taste, olive oil possesses the power to soften these notes.
Olive oil also receives backing from culinary specialist Carla Contreras, who champions its capacity to enhance fish’s succulence and tenderness, creating a perfect foundation for her preferred tuna salad ingredients.
Nevertheless, Candace highlighted that tinned fish varieties differ considerably, regardless of whether they’re preserved in water or oil.
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.”
Creating tuna mayo requires no advanced cooking expertise.
For beginners uncertain about preparation methods, the NHS provides a nutritious, straightforward recipe for a tuna mayo and sweetcorn sandwich.
How to make a tuna mayo 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
Combine the tuna with the mayonnaise, sweetcorn, and pepper.
Prepare the filling the evening beforehand and refrigerate it to save morning preparation time.
Place the mixture between the bread slices.