Tuna mayo sandwiches can be significantly improved by replacing mayonnaise with olive oil, according to food experts. The classic filling, while nutritious and popular, often results in a heavy, oily texture when made with mayo. Olive oil offers a lighter alternative that enhances the natural saltiness of tuna.
Why olive oil works better
Mayonnaise tends to bind tuna together, creating a mashed, heavy consistency with a somewhat oily aftertaste. Olive oil, however, delicately coats the tuna flakes while imparting a fresher, lighter flavour profile. When extra ingredients like sweetcorn, cucumber, or red onion are added, their individual flavours shine through far more distinctly with olive oil.
How to make the swap
Instead of spooning in generous amounts of mayonnaise, simply drizzle one to two tablespoons of olive oil over each tin of thoroughly drained tuna. Fold through gently with a spoon and add a touch more olive oil only if the tuna appears dry. The aim is to lightly coat the tuna rather than drench it, as excessive olive oil would result in a disagreeable outcome.
Best tuna choice
The preferred type of tuna for this dish is Albacore, a larger variety celebrated for its lighter-coloured flesh, firmer texture, and more delicate flavour compared to solid or chunk light options. It truly permits the olive oil to take centre stage.
