A recipe developer has shared her top tips for making the perfect tuna mayo, revealing three simple ingredients – capers, chilli and crème fraîche – that transform the classic sandwich fillerSamantha Masters Content Editor and Daniel Windham Assistant Editor, Trendswatch15:26, 23 May 2026Updated 15:26, 23 May 2026A culinary expert has revealed her foolproof recipe for the perfect tuna mayo — and it calls for just three straightforward ingredients. One of Britain's most beloved sandwich fillings, the mixture regularly features in the top five in surveys, alongside favourites such as cheese, ham, egg mayo and chicken.‌Usually served cold, this adaptable lunchtime classic can also be enjoyed in various other ways, including with a salad, a jacket potato, or stirred through pasta.‌Tuna mayo is traditionally prepared with tinned tuna combined with mayonnaise, with optional extras that might include sweetcorn, onion or cucumber.‌According to Mimi Morley, a senior recipe developer at HelloFresh, incorporating three less conventional ingredients — capers, chilli and a splash of crème fraîche — alongside mayonnaise is an absolute game-changer.She is supported by dietitian Jenny Shea Rawn, who also named capers as one of her essential additions to tuna mayo, reports the Express.Alongside a photograph of her homemade creation 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 status as a lunchtime favourite for Brits was underlined when a Wetherspoons pub triggered outrage after removing it from its menu earlier this year. One disgruntled customer, Adam Gale, took matters into his own hands by penning a personal letter to pub chain founder and chairman Tim Martin, and was met with an unexpected response.‌Adam wrote: "I love visiting Wetherspoon 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?"‌Fortunately for Adam, he received exactly the response he was hoping for, as Tim replied: "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."Separately, Mimi has also revealed her expert advice for creating the perfect pasta dish with your preferred sauce.Article continues belowShe explained: "Cook until al dente (i.e. 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!"