- Tuna and Cucumber
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Before delving into this recipe, skip down the page and find out what canned tuna and mayonnaise to use and what preparations you need to make.
Prep Time: 10 Minutes
Calories: 344 Fat: 22.8g Salt: 1.6g Sodium: 0.4mg Carbs: 1g Protein: 33.6g Fibre: 0g Energy: 1426kJ
- 2 tbsp. Hellmann’s Real Mayonnaise
- 160g Princes canned tuna in brine, drained
- Begin by thoroughly draining 160g can of tuna chunks into the sink – using a bowl to catch any falling tuna
- Empty dry tuna chunks into a mixing bowl, using a fork to break down the chunks into a flake texture, but small chunks will be just fine
- To the mixing bowl, add two tablespoons of Hellmann’s Real Mayonnaise and mix in with the tuna thoroughly – at this stage add a little salt and pepper if you wish
- Before serving, cover bowl with cling film and refrigerate for up to 2 hours so the mayo and tuna have time to blend
How to Make Tuna Mayo Video
So we’re all on the same page here, if you don’t already, why not pick up a jar of Hellman’s Real Mayonnaise. It’s a brand you should be familiar with and despite any negatives, it’s possibly the best store-bought mayo on the market.
You could use supermarket name mayo but with the wide choice available the taste with vary massively, and home brands do lack quality. You can make your own but for this recipe it does require mayo you can buy.
Tuna steak, chunks or flakes
Just to be clear, we will be using tuna chunks in brine to make this recipe. Tuna flakes are optional but flakes are no where near the quality of chunks. Most importantly, a tuna steak is cut from the fish to be eaten like cod or haddock – and never used to make tuna mayo.
Drain brine from canned tuna
Before you do anything else, you’ll need to drain the brine (salty water) from the tuna can, and we mean really drain thoroughly to avoid watery tuna mayo.
To accomplish this open a 160g tuna can lid with a can opener all the way. Then being careful not to cut your hands, press the lid hard into the tuna to squeeze the brine out of the can and into a bowl in the sink.
When you think your done, your probably not. Take a fork and mix up the tuna in the can to release the water pockets, and continue to squeeze the remaining brine from the can.
Make it spreadable
Once you’ve removed all the brine from the can, empty tuna into a mixing bowl. Then before adding two tablespoons of mayo you’ll need to use a fork and completely break up the tuna chunks into a flake consistency. That way when mixed in with in with mayo it will spread on nice and smooth.
How to make it healthy
Incredibly, tuna is a great source omega-3 fats, but so does Hellmann’s mayonnaise with Omega 31 – what’s the odds hey – its like a match made in heaven. But despite the health benefits to Helmman’s mayo, it is still high in fat and calories.
So to reduce this part of the tuna mayo, use one tablespoon of Hellman’s lighter than light mayo, and one tablespoon of a greek yogurt. Mixed together this should reduce the fat and calorie content dramatically.
Tips & Advice:
Avoid tuna in syrup or anything that is not brine as the taste will vary hugely if not following the exact instructions above.
This recipe works wonders as a jacket potato topping with cucumber, sweetcorn, pepper and red onion mixed in.