Tuna mayo sandwiches are a classic lunch option, but swapping out the mayonnaise could make all the difference. According to a report by the Express, using olive oil instead of mayo can improve the flavor and texture of your tuna salad.
Why Olive Oil Works Better
Mayonnaise makes tuna stick together, creating a mushy, heavy consistency with a somewhat oily aftertaste. Olive oil, conversely, brings out the inherent saltiness of tuna, delicately covering the pieces and delivering a lighter, purer taste. Furthermore, when extra ingredients like sweetcorn, cucumber, or red onion are added, their flavors become significantly more noticeable with olive oil.
Tuna contains high levels of protein and delivers essential vitamins and minerals, including vitamin B3, D, calcium, and magnesium. The switch to olive oil not only enhances flavor but also reduces the heavy, oily feel of traditional tuna mayo.
How to Make the Swap
Instead of adding spoonfuls of mayonnaise, pour one to two tablespoons of olive oil per tin of completely drained tuna. Carefully combine with a spoon and add slightly more olive oil only if the tuna appears dry. The aim is to lightly drizzle the tuna instead of drenching it, as excess oil would lead to an unsatisfactory result.
The best type of tuna for this recipe is Albacore, a larger variety celebrated for its lighter colored meat, sturdier texture, and milder flavor compared to solid or chunk light options. It truly enables the olive oil to take center stage.
