Tuna mayo tastes so much better if you add three simple ingredients

A culinary expert has shared her go-to recipe for the perfect tuna mayo - and it requires just three simple ingredients. One of the most popular sandwich fillers in the UK, the mixture is often ranked in the top five in polls, alongside cheese, ham, egg mayo, and chicken.

Typically eaten cold, the versatile lunch staple can be also be enjoyed in other ways such as; with a salad, a jacket potato or mixed in with pasta.

Tuna mayo is typically made with canned tuna mixed with mayonnaise, with added optional extras that can include sweetcorn, onion, or cucumber.

According to Mimi Morley, a senior recipe developer at HelloFresh, adding three less common ingredients; capers, chili, and a touch of crème fraîche, alongside mayonnaise, is a game-changer.

Backed by dietitian Jenny Shea Rawn, she also listed capers as one of her must-haves in tuna mayo.

Alongside a picture of her homemade dish on her website, she wrote: "Tuna canned in oil, flaked, then combined with capers, tomatoes, cucumber, red onion and parsley and tossed in a mustardy vinaigrette.

"This tuna salad with capers comes together in minutes and is packed with briny, crunchy, and fresh ingredients."

Tuna mayo's popularity as a lunch option for Brits was highlighted when a Wetherspoons branch sparked backlash for removing it off of their menu, earlier this year.

One unhappy customer named Adam Gale personally wrote a letter to the founder and chairman of the pub chain Tim Martin, and received a surprising reply.

Adam wrote: "I love visiting Wetherspoons pubs across the country. Yet I am disappointed to see, at my local Wetherspoon in Guildford, that the tuna filling is no longer available for the wonderful jacket potato menu option.

"Your other fillings, such as cheese and baked beans, are lovely. But the tuna one was so nice. Can we please have the tuna filling back on the Guildford menu?"

Adam thankfully got the reply he hoped for, as Tim responded: "For several decades, I was a tuna-and-jacket-potato guy. But I switched to a chicken wrap and salad for lunch a few years back, so I hadn't noticed the tuna had vamoosed.

"No sooner is my back turned. Seriously though, as we speak, tuna has been reinstated. Your wish is my command, as they say."

Meanwhile, Mimi has also shared her top tips on making the perfect pasta with your choice of sauce.

She revealed: "Cook until al-dente (ie so it still has a bit of a bite to it), and then add the pasta to your sauce (not the other way around!) - the pasta will finish cooking in your sauce.

"Also don't be afraid to add a splash of water to your pasta and sauce once it's combined, often the pasta starch will thicken up the sauce a bit and if you prefer a saucier situation, you just need to add some liquid!".