One ingredient loved by chefs will make 'best' tuna mayo with no effort
Tuna mayonnaise is a great fridge staple - but have you been making it right? There is one simple ingredient that can take your tuna mayo to the next level
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 sophisticated evening events. Tinned tuna, a pantry staple, offers a convenient and budget-friendly protein option.
Mayonnaise contributes a rich, velvety texture, counteracting the potential dryness of 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.
Whilst preparing a simple tuna mixture is effortless, food enthusiasts are perpetually seeking methods to elevate the dish.
Candace Nagy, writing for the Eating Well platform, shares professional secrets from culinary specialists on crafting the "best" tuna salad - and they're unanimous on one crucial point.
Candace's thorough food journalism discovers 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.
Expert cooks maintain 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 through the Food Network, explained to Candace that whilst brine-preserved tuna often carries a more pronounced fishy taste, olive oil possesses the power to soften these notes.
Olive oil has earned praise from culinary specialist Carla Contreras, who champions its power to enhance fish's succulence and tenderness, creating the perfect foundation for her go-to tuna salad combinations.
Nevertheless, Candace highlighted that tinned fish varieties differ significantly, 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 the process, the NHS provides a nutritious, 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
Combine the tuna with the mayonnaise, sweetcorn, and pepper.
Prepare the filling the evening before and refrigerate it to save morning preparation time.
Layer the mixture between the bread slices.
