Top News

Tuna mayo remains a firm favourite sandwich filling, not solely for its delicious flavour but also for its impressive nutritional credentials. Packed with protein and abundant in vitamins such as B3 and D, alongside minerals including calcium and magnesium, it stands as a sensible, wholesome option.

When preparing a tuna mayo sandwich, lifestyle reporter Angela Patrone enjoys adding a variety of vegetables such as sweetcorn, cucumber and red onion to bring extra crunch and flavour to the mix. 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."

Angela added: "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 MandS 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 listed below will yield two to three portions, perfect for preparing in advance for midweek lunches.

• Albacore tuna in extra virgin olive oil, drained
• 40g of mayonnaise
• 120g of cucumber, peeled and chopped finely
• 70g of sweetcorn

Angela began by peeling and chopping the cucumber, before combining it with the sweetcorn in a bowl.

For those feeling particularly fancy, the cucumber could be lightly salted to remove any excess moisture, although she was short on time.

Next, she opened the tuna, ensuring she drained away as much oil as possible to maintain a creamy rather than watery consistency. Angela instantly spotted that this albacore tuna appeared 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.

For those who prefer their tuna mayo with a bit more tang, consider adding a squeeze of lemon or, as Angela's mum does, a splash of Dijon mustard.

She then filled a halved piece of sourdough bread with some of the mixture 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 such as mayonnaise and cucumber. Furthermore, rather than overwhelming the filling with an overly fishy taste, she found that albacore tuna allows each ingredient to bring its unique characteristics to the mix.