Replacing mayonnaise with olive oil in tuna sandwiches can transform the taste, drawing out the natural brininess of the tuna for a fresher, cleaner flavour. Tuna mayo is a classic sandwich filling, but this simple swap offers a lighter alternative.
Why Olive Oil Works Better
Mayonnaise binds tuna into clumps, creating a mashed, heavy consistency with a faintly oily aftertaste, according to the Express. Olive oil, conversely, accentuates the inherent saltiness of tuna, delicately coating the flakes and delivering a more refined flavour. When extra ingredients are added, their individual flavours become significantly more distinct with olive oil.
How to Make the Swap
Instead of spooning in generous amounts of mayonnaise, drizzle one to two tablespoons of olive oil per tin of thoroughly drained tuna. Fold through gently with a spoon and add slightly more olive oil only if the tuna appears dry. The aim is to lightly coat the tuna rather than drenching it, as an overly oily mixture would result in an unpleasant outcome.
Best Tuna for the Dish
The best type of tuna for this specific dish is Albacore, a larger species celebrated for its paler flesh, firmer consistency, and more subtle taste compared to solid or chunk light options. It truly enables the olive oil to take centre stage. Tuna is packed with protein and supplies essential vitamins and minerals, including vitamins B3 and D, along with calcium and magnesium. When making tuna sandwiches, experimenting with different vegetables such as sweetcorn, cucumber, and red onion introduces additional texture and taste.
