Tuna mayo is a popular sandwich filling, and it’s not just the taste that makes it so appealing – it’s also packed with protein and vitamins.
Tuna mayo is a popular sandwich filling(Image: Angela Patrone)
Tuna mayo remains a go-to sandwich filling, not just for its tasty flavour but also for what it offers nutritionally. Rich in protein and brimming with vitamins like B3 and D, plus minerals including calcium and magnesium, it’s a sensible, healthy choice.
When making a tuna mayo sarnie, lifestyle reporter Angela Patrone likes to throw in various vegetables such as sweetcorn, cucumber, and red onion to give the tuna mayo some extra crunch and taste.
Angela shared: “When it comes to tuna, John West Tuna Chunks in Springwater have remained my favourite, but culinary professionals recommend switching it up to enhance the taste experience.
“A group of chefs revealed to Simply Recipes that the key to “the best” tuna mayo recipe involves albacore tuna preserved in olive oil.
For this tuna mayo filling, I decided to keep it quite simple(Image: Angela Patrone)
“Albacore, recognised for its greater size, lighter flesh, and milder flavour compared to chunk light options, features a firmer consistency that could prove transformative for tuna enthusiasts.
“Intrigued by whether this alteration would improve my tuna mayo experience, I set out on a mission to find albacore tuna, specifically the olive oil-preserved variety, for an upcoming lunch.
“Beginning a supermarket expedition, I came up empty at M&S but found success at Sainsbury’s, where albacore tuna appeared on the shelves, though at a steeper price than its standard alternatives.
“For my rendition of the tuna mayo filling, I chose a simple approach, incorporating chopped cucumber and sweetcorn. However, other vegetables such as celery, gherkins, and peppers also pair well with tuna mayo.”
The ingredients below will make two to three portions, ideal for prepping ahead for midweek lunches.
Tuna mayo does not need any added ingredients as 1 simple swap makes the filling tastier(Image: Angela Patrone)
IngredientsAlbacore tuna in extra virgin olive oil, drained40g of mayonnaise120g of cucumber, peeled and chopped finely70g of sweetcornMethod
Angela started by peeling and chopping the cucumber, then mixing it with the sweetcorn in a bowl.
If you’re feeling particularly fancy, you could lightly salt the cucumber to remove any excess moisture, though she was short on time.
Next, she opened the tuna, making sure to drain off as much oil as possible to keep the filling creamy rather than watery. Angela instantly spotted that this albacore tuna was paler in colour than regular tuna.
Once the tuna was drained, she tipped it into the bowl alongside the mayonnaise. Like plenty of cooks, she is partial to Hellmann’s mayonnaise.
If you fancy your tuna mayo with a touch more zing, try adding a squeeze of lemon or, as Angela’s mum does, a splash of Dijon mustard.
She then stuffed a halved piece of sourdough bread with some of the mix and took a bite. To her delight, she really liked it.
The texture and meatiness of the substantial chunks of albacore tuna held up nicely against the moist ingredients like mayonnaise and cucumber.
Moreover, instead of overpowering the filling with an excessively fishy flavour, she discovered that albacore tuna allows each ingredient to bring its unique characteristics to the mix.
Dining and Cooking