Ingredients:

  • 2 cans Canned Tuna (in Oil or Water, approx. 5 oz / 142g each), drained incredibly well
  • 1/2 cup + 2 Tbsp Full-Fat Mayonnaise
  • 2 Tbsp Sweet Pickle Relish (Finely Chopped)
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp White Wine Vinegar (or Distilled Vinegar)
  • Pinch (less than 1/4 tsp) Granulated Sugar
  • 1/2 tsp Fine Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Onion Powder (optional, for depth)

Instructions:

  1. Drain the Tuna: Open the tuna cans and drain the contents over a fine mesh sieve or colander. Press down firmly on the tuna with the back of a spoon to remove as much liquid (oil or water) as possible. The drier the tuna, the creamier the final result will be.
  2. Flake and Mash: Transfer the drained tuna to the mixing bowl. Using a fork, mash the tuna aggressively until it is very finely flaked and almost paste-like. There should be no large chunks remaining.
  3. Combine Wet Ingredients: Add the mayonnaise, sweet pickle relish, fresh lemon juice, and white wine vinegar to the bowl with the mashed tuna.
  4. Seasoning: Add the fine sea salt, black pepper, onion powder (if using), and the pinch of sugar.
  5. Mix Thoroughly: Stir all ingredients together vigorously until the mixture is completely uniform, smooth, and homogenous. The mixture should be thick enough to hold its shape on the spoon.
  6. Taste and Adjust: Taste the mixture. Adjust salt, pepper, or lemon juice as needed. If the texture seems too stiff, add a tiny splash more mayo (no more than 1 teaspoon at a time).
  7. Chill: Cover the mixing bowl with cling film or transfer the tuna mixture to an airtight container. Refrigerate for a minimum of 30 minutes. This allows the flavours to marry properly and the mixture to set up, resulting in a superior texture.
  8. Serve: Use immediately on bread, in wraps, or bake in the oven for a classic tuna melt.