A culinary expert has revealed her foolproof recipe for the perfect tuna mayo, calling for just three straightforward ingredients that elevate this classic British sandwich filler to restaurant quality. One of the UK's most beloved sandwich fillings, tuna mayo regularly features in the top five in surveys, alongside favourites such as cheese, ham, egg mayo, and chicken. Usually served cold, this adaptable lunchtime classic can also be enjoyed in various other ways, including with a salad, a jacket potato, or stirred through pasta.
The Game-Changing Ingredients
According to Mimi Morley, a senior recipe developer at HelloFresh, incorporating three unconventional ingredients—capers, chilli, and a splash of crème fraîche—alongside mayonnaise is an absolute game-changer. She is supported by dietitian Jenny Shea Rawn, who also named capers as one of her essential additions to tuna mayo. Alongside a photograph of her homemade creation on her website, Rawn wrote: "Tuna canned in oil, flaked, then combined with capers, tomatoes, cucumber, red onion and parsley, and tossed in a mustardy vinaigrette. This tuna salad with capers comes together in minutes and is packed with briny, crunchy and fresh ingredients."
Tuna Mayo's Popularity
Tuna mayo's status as a lunchtime favourite for Brits was highlighted when a Wetherspoons pub triggered outrage after removing it from its menu earlier this year. Disgruntled customer Adam Gale took matters into his own hands by penning a personal letter to pub chain founder and chairman Tim Martin. He wrote: "I love visiting Wetherspoon pubs across the country. Yet I am disappointed to see, at my local Wetherspoon in Guildford, that the tuna filling is no longer available for the wonderful jacket potato menu option. Your other fillings, such as cheese and baked beans, are lovely. But the tuna one was so nice. Can we please have the tuna filling back on the Guildford menu?" Fortunately for Adam, Tim replied: "For several decades, I was a tuna-and-jacket-potato guy. But I switched to a chicken wrap and salad for lunch a few years back, so I hadn't noticed the tuna had vamoosed. No sooner is my back turned. Seriously though, as we speak, tuna has been reinstated. Your wish is my command, as they say."
Expert Pasta Tips
Separately, Mimi has also revealed her expert advice for creating the perfect pasta dish. She explained: "Cook until al dente (so it still has a bit of a bite to it), and then add the pasta to your sauce (not the other way around!)—the pasta will finish cooking in your sauce. Also don't be afraid to add a splash of water to your pasta and sauce once it's combined. Often the pasta starch will thicken up the sauce a bit, and if you prefer a saucier situation, you just need to add some liquid!"
