Tuna mayo stands tall as the ultimate sandwich filling, loved not only for its delicious flavour but also for its impressive nutritional credentials. Packed with protein and loaded with vitamins such as B3 and D, alongside minerals including calcium and magnesium, it's a genuinely healthy option.

When preparing a tuna mayo sandwich, I enjoy adding various vegetables like sweetcorn, cucumber, and red onion to give it extra crunch and flavour.

However, I've always remained faithful to John West Tuna Chunks in Springwater, even though culinary professionals suggest experimenting with different options to improve the taste.

A group of chefs revealed to Simply Recipes that the key to "the best" tuna mayo recipe involves using albacore tuna preserved in olive oil. Albacore, recognised for its bigger size, lighter flesh, and milder flavour than chunk light alternatives, offers a firmer consistency that might prove revolutionary for tuna enthusiasts.

Intrigued by whether this change could transform my tuna mayo sandwiches, I set out to locate albacore tuna, specifically the olive oil variety, for my next lunch.

Five chefs agreed that to make "the best" tuna mayo, you need albacore tuna in olive oil(Image: Angela Patrone)

Albacore tuna is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavour(Image: Angela Patrone)

Starting my supermarket search, I came up empty-handed at M&S but found success at Sainsbury's, where albacore tuna sat on the shelves, though carrying a steeper price than standard varieties.

For my take on the tuna mayo filling, I kept things simple, adding chopped cucumber and sweetcorn. That said, other veg like celery, gherkins and peppers work brilliantly with tuna mayo too.

The ingredients below will make two to three portions, ideal for batch-preparing for midweek lunches, reports the Express.

I began by peeling and dicing the cucumber, before mixing it with the sweetcorn in a bowl.

If you're feeling especially fancy, you could lightly salt the cucumber to remove any excess moisture, though I was short on time.

For this tuna mayo filling, I decided to keep it quite simple(Image: Angela Patrone)

I added the tuna mayo filling to a slice of sourdough bread(Image: Angela Patrone)

Next, I opened the tuna, making sure to drain off as much oil as I could to prevent the filling from becoming soggy rather than creamy. I instantly spotted that this albacore tuna appeared lighter in colour than regular tuna.

Once drained, I tipped the tuna into the bowl alongside the mayonnaise. Like numerous chefs, I'm partial to Hellmann's mayonnaise.

If you fancy your tuna mayo with a touch more zing, try adding a squeeze of lemon or, as my mum does, a splash of Dijon mustard.

I then spooned some of the mixture onto a halved piece of sourdough bread and took a bite. To my delight, I rather liked it.

The texture and meatiness of the substantial chunks of albacore tuna held up nicely against the moist ingredients like mayonnaise and cucumber. Furthermore, rather than dominating the filling with an excessively fishy taste, I found that the albacore tuna lets each ingredient bring its own distinct qualities to the mixture.