Chefs have revealed that the key to elevating classic tuna mayo lies in a simple swap: using tuna packed in olive oil instead of water. According to experts at Eating Well, this change enhances flavor and texture, reducing the fishy taste often associated with water-packed tuna.
Why Olive Oil Makes a Difference
Chef and Food Network star Michael Proietti told Eating Well: "Tuna in water also usually has a stronger fish flavour, but olive oil really mutes that down." Chef Carla Contreras agreed, noting that olive oil produces a juicier and more succulent texture, making it an ideal base for other ingredients.
However, not all canned tuna is equal. Candace, a researcher at Eating Well, explained that different types of tuna suit different preferences. Albacore offers a firmer, flakier texture; chunk light results in a softer, wetter salad; and yellowfin provides a meaty, velvety texture. She advises consumers to "look for labels that ensure premium-quality ingredients and ethical practices."
Simple Recipe for Beginners
For those new to making tuna mayo, the NHS offers a straightforward recipe for a tuna mayo and sweetcorn sandwich. Ingredients include half a 160g can of tuna in spring water, drained; one level tablespoon reduced-calorie mayonnaise; one heaped tablespoon sweetcorn; a large pinch of black pepper; and two thick slices of half-and-half bread. The method involves mixing tuna with mayonnaise, sweetcorn, and pepper, then placing the filling between bread slices. The filling can be prepared the night before to save time.
