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Tuna mayo makes an excellent sandwich filling as it's both tasty and reasonably healthy. Tuna delivers plenty of protein and serves as a valuable source of vitamins and minerals including vitamin B3 and D, plus calcium and magnesium. Angela Patrone, a senior lifestyle journalist, loves a good tuna mayo sandwich. She said: " I love to experiment by adding different veggieslike sweetcorn, cucumber and red onion to the recipe for that extra crunch and flavour."

However, one thing that never changes is her chosen brand - John West Tuna Chunks in Springwater. However, numerous professional chefs appear to believe that selecting a particular variety of tuna can dramatically enhance the overall flavour. In conversation with Simply Recipes, five culinary experts unanimously agreed that to create "the best" tuna mayo, albacore tuna preserved in olive oil is essential. Albacore tuna comes from a bigger fish featuring paler flesh, a more substantial texture, and a gentler taste compared to solid or chunk light fish options.

Angela said:" [I was] intrigued to see whether this would improve tuna mayo or even if I would like this type of tuna, especially with it being in olive oil, I decided to give it a try for one of my lunches this week."

She searched M&S for it first, and was unsuccessful, but found it in Sainsbury's.

It is more expensive than regular tinned tuna. Angela kept her tuna mayo recipe simple, adding cucumber and sweetcorn.

That said, vegetables such as celery, pickles and peppers also work brilliantly in tuna mayo.

The ingredients listed below will yield two to three servings, making it ideal for preparing lunches in advance throughout the week.

• Albacore tuna in extra virgin olive oil, drained
• 40g of mayonnaise
• 120g of cucumber, peeled and chopped finely
• 70g of sweetcorn

Start by peeling and dicing cucumber before transferring it to a bowl alongside the sweetcorn.

For those wanting to go the extra mile, you can lightly salt the cucumber to draw out surplus moisture

Open the tuna tin and drain away as much oil as you can, since you want the mixture to achieve a creamy consistency rather than becoming waterlogged.

Combine the fish with the bowl's contents along with the mayonnaise. Like numerous chefs, Angela prefers using Hellmann's mayonnaise.

Should you favour your tuna mayo with a touch more acidity, you might consider adding a squeeze of lemon or Dijon mustard.

Angela said: "Slicing a piece of sourdough bread in half, I popped in some of the filling and gave it a taste. Surprisingly, I was a big fan of this.

"The texture and meatiness of the big chunks of albacore tuna held up to the moist ingredients, like mayonnaise and cucumber.

"Plus, rather than overwhelming the filling with a very fishy taste, I found that the albacore tuna allows all the ingredients to lend their personality to the mix."