Tuna mayo will taste better if you use chef's 'superior' ingredient found in any shop

The humble tuna mayo is hailed for its ease, versatility, and delightful mix of tastes and textures, perfect for everything from laid-back picnics to swanky dinner parties. Tinned tuna is not only budget-friendly pantry staple but also a handy source of protein.

Mayonnaise brings a luscious creaminess that pairs perfectly with the typically dry nature of canned tuna, allowing for a variety of culinary uses including sandwiches, salads, pasta dishes, and as a topping for other delights. While the basic recipe for this dish is straightforward, there are tricks to enhance this classic combo. Over at Eating Well, three chefs shared how they make the "best" tuna salad.

Candace's research reveals that the key to a better tasting tuna tuna mayo lies within the tuna itself.

Top chefs argue that olive oil not only boosts flavours but also imparts a distinctive zest akin to its effect on other dishes.

Chef and Food Network star Michael Proietti told Eating Well:"Tuna in water also usually has a stronger fish flavour, but olive oil really mutes that down."

Chef Carla Contreras also expressed her preference for olive oil, stating that it produces a juicier and more tender texture in the fish, making it an ideal base for adding her favourite tuna salad ingredients.

However, Candace cautioned that not all canned fish, whether packed in water or oil, are of equal quality.

She explained: "Depending on your preference of texture and taste, there are several types that work well for tuna salad, including albacore, which has a firmer, flakier texture; chunk light that will result in a softer, 'wetter' tuna salad; and yellowfin tuna for its meaty and velvety texture. Just be sure to look for labels that ensure premium-quality ingredients and ethical practices."

Preparing tuna mayo doesn't require advanced culinary skills. If you're new to making it and unsure where to begin, the NHS has provided a straightforward recipe for a tuna mayo and sweetcorn sandwich.

Tuna mayo sandwich recipe

Ingredients

• Half a 160g can of tuna in spring water, drained

• One level tablespoon reduced-calorie mayonnaise

• One heaped tablespoon sweetcorn (tinned, or cooked from frozen)

• A large pinch of black pepper

• Two thick slices of half-and-half bread

Method

1. Mix the tuna with the mayonnaise, sweetcorn and pepper.

2. Mix the filling the night before and store it in the fridge to save time in the morning.

3. Sandwich the mixture between the slices of bread.