Tuna mayo will taste so much better if you add 1 unexpected ingredient

Whether it's in a refreshing summer salad, a satisfying midday sandwich, or even in a warm jacket potato on a chilly day, tuna mayo is a comforting classic that's also easy and quick to make. While tuna and mayo are the obvious stars, there's one ingredient that can elevate the flavour without overpowering it. A dash of Dijon mustard adds just the right zing to transform your tuna mayo from plain to delicious in mere seconds.

With its tangy bite, mustard brightens the creamy richness of the mayonnaise and enhances the tuna. Just a small spoonful of mustard adds a lively kick that instantly elevates the whole dish.

How to make the perfect tuna mayo using mustard

Start with a can of tuna, preferably one packed in water for a lighter base or olive oil for a richer salad.

Drain the tuna well to prevent sogginess. Next, mix about two teaspoons of Dijon mustard with around three tablespoons of mayonnaise in a bowl to create a creamy, tangy base that will brighten the tuna without overpowering it.

Depending on how much you're making, feel free to adjust the quantities. You can add an extra teaspoon of mustard if you want an extra kick, but be sure to taste as you go to find the balance that suits your palate.

Stir the mixture until it becomes smooth and well combined. Then, gently fold the tuna into the mustard mayo blend, keeping some chunks intact for texture.

Add any extras you enjoy, such as sweetcorn, fresh herbs, a squeeze of lemon or lime, a spoonful of yoghurt for lightness, or even chopped cucumber for a refreshing crunch. Taste and adjust seasoning with salt and pepper.

For best results, chill the tuna mayo for at least 30 minutes to let the flavours meld.

Choosing the right mustard

Dijon mustard stands out for its smooth, creamy texture and balanced flavour. It will work best as it is sharp enough to add a delicious kick to the dish, but without overpowering it.

Whole grain mustards can add interesting texture but might disrupt the creamy consistency. Avoid yellow or spicy brown mustards here, as their sweetness or intense accents can clash with the tuna and mayo.