Tuna mayonnaise, a beloved British staple, can be elevated with a simple swap: using tuna packed in olive oil instead of water. This 65p ingredient, according to culinary experts, dramatically improves flavour and texture.
Food writer Candace Nagy, writing for Eating Well, consulted top chefs who unanimously recommend olive oil-packed tuna. Chef Michael Proietti, a Food Network finalist, explained that olive oil softens the intense fishiness often found in water-packed varieties, while chef Carla Contreras noted it makes the fish juicier and more tender.
Nagy also advises selecting the right type of tuna based on texture preferences: albacore for firm flakes, chunk light for a softer mix, or yellowfin for a meaty, velvety result. She emphasises checking labels for premium quality and ethical sourcing.
For those new to making tuna mayo, the NHS offers a simple, healthy recipe for a tuna mayo and sweetcorn sandwich. The classic combination remains versatile, perfect for sandwiches, salads, or pasta dishes.
