The classic tuna mayo sandwich, a beloved British staple, is celebrated for its delightful blend of flavours and textures that fit any event, from casual picnics to upscale dinner gatherings. Canned tuna, a cupboard essential, provides an easy and economical source of protein.

Mayonnaise adds a sumptuous creaminess, balancing out the potential dryness of the tinned fish. This adaptable combination can be spread on sandwiches, mixed into salads, incorporated into pasta, or used as a topping to enhance various dishes. While whipping up a basic tuna salad is straightforward, culinary aficionados are constantly looking for ways to spice it up.

Candace Nagy, contributing to the Eating Well website, shares insider tips from food experts on making the "best" tuna salad - and they all agree on one thing.

Candace's investigative food writing uncovers that the secret to an irresistible tuna mayo is in selecting the right type of canned fish. "Choose tuna packed in olive oil," she suggests to her readers, mirroring the recommendations of seasoned chefs, as reported by the Express.

Renowned cooks contend that olive oil not only elevates the overall taste but also provides a unique flavour that tuna in brine cannot offer. Chef Michael Proietti, who made his mark on the Food Network, shared with Candace that while brine-packed tuna tends to have a stronger fishy flavour, olive oil has the ability to mellow it down.

Olive oil is also championed by culinary expert Carla Contreras, who swears by its ability to make fish more succulent and tender, forming an ideal base for her favourite tuna salad additions.

However, Candace pointed out that not all tinned fish are created equal, whether they're packed in water or oil.

She elaborated: "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."

Making tuna mayo doesn't demand sophisticated culinary skills. For those new to preparing it and unclear where to start, the NHS offers a healthy, easy-to-follow recipe for a tuna mayo and sweetcorn sandwich.

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

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

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

Sandwich the mixture between the slices of bread.