Tuna sandwiches will taste better if you replace mayo with a better ingredient. Tuna fillings can often taste heavy and greasy, but there is a simple method to make it better with an ingredient everyone has tucked away in their kitchen cupboard.
Why Mayo Spoils Tuna Sandwiches
Picnic season is well and truly upon us here in the UK, and there's nothing quite as enjoyable as gathering your favourite treats to enjoy outside in the sunshine. Tuna filling is always a firm favourite in sandwiches and salads, yet it can quickly turn rather pungent and off-putting when prepared with mayonnaise. Tuna dishes made with mayonnaise tend to deliver a creamier flavour, but they contain eggs, which can spoil within an hour on a sweltering day, causing the food to develop an unpleasant sulphur smell. Not only is this mortifying when dining with friends or family, but it will completely ruin your tuna sandwiches or salads, leaving you out of pocket with nothing decent to eat.
The Olive Oil Swap
Fortunately, Mediterranean cook Tori Avey has revealed a brilliantly straightforward way to whip up a delicious tuna filling without mayonnaise — simply swap it out for olive oil instead. Tori explained: "Olive oil replaces heavy, and often processed, mayonnaise. Season the mixture generously with salt and pepper, and you've got a fresh tuna salad with a twist. You won't miss the mayo!" Swapping mayo for olive oil in your tuna filling might sound rather unconventional if you've never given it a go, but it typically produces a lighter and fresher flavour. Using olive oil in place of mayonnaise is extremely common in Mediterranean cuisine, as it performs far better in warm conditions since it contains no eggs.
Benefits of Olive Oil
Mayonnaise can frequently leave sandwiches feeling greasy and render salads unpleasantly thick and slimy. Olive oil simply performs better in warm weather, and its lighter consistency gives food a silkier and smoother mouthfeel. The flavour profile differs significantly from mayonnaise, being cleaner, less processed and more fruity, but it can deliver a wonderfully rich taste when combined with other Mediterranean staples such as herbs and lemon juice. If you're after a tuna filling that retains a creamy quality without the heaviness of mayonnaise, then Greek yoghurt makes an excellent alternative worth trying.
How to Make Fresher Tuna Filling
You will need:
- One can of olive oil-packed tuna
- One tablespoon of basil
- Half a celery stalk
- One green scallion
- Two tablespoons of lemon juice
- One tablespoon of extra olive oil (optional)
- Salt and pepper
When purchasing tuna for your sandwiches or salads, opt for tins that preserve the fillets in olive oil rather than the brine solution it's commonly packed in.
Method
Start by tipping the tuna into a small mixing bowl and use a fork to flake the chunks into smaller pieces. Finely chop the celery, green scallion, and basil, then add them to the bowl. Pour in the lemon juice, then use a fork to mix until everything is well combined. Some people prefer to add an extra tablespoon of olive oil to the tuna filling as it helps loosen the mixture and creates a saucier consistency. However, it's advisable not to include the extra olive oil in sandwiches or wraps, as it will leave them soggy, though it works brilliantly with salads. Season with salt and pepper, and your fresh tuna filling is ready to pack for a picnic or enjoy straight away.
