Can I use canned tuna in oil?

You totally can, but here's the trick - drain AND blot it like you're prepping it for a photo shoot! Oil-packed tuna gives richer flavor (hello, Italian grandmothers!), but leaves your mayo too greasy if not handled right. I pour it into a fine mesh strainer, let it drip for 5 minutes, then sandwich between paper towels with a textbook on top for weight. Pro tip: reduce the mayo by 1 tsp since oil tuna is already luscious.

What’s the best mayo brand for authentic Japanese flavor?

Kewpie mayo forever! That cute squidgy bottle with the red cap is my ride-or-die. The magic? It's made with only egg yolks (not whole eggs) and has a whisper of rice vinegar and MSG that creates that iconic umami-rich creaminess. Find it in Asian grocery stores or online. In a pinch? Mix regular mayo with 1/4 tsp rice vinegar + 1/4 tsp sugar per tablespoon—it's not perfect but saves tuna mayo emergencies!

Why did my tuna mayo turn out watery?

Oh honey, we've all been there! Watery tuna mayo usually means either: 1) Didn't drain tuna enough (press it like you're juicing lemons!), 2) Added veg too soon (onions/cucumbers weep liquid—mix them in right before serving), or 3) Got overzealous with soy sauce. Fix it by blotting the mix with paper towels or stirring in 1/2 tsp instant mashed potato flakes (my weird but genius trick!). Future tip: pat tuna dry with paper towels after draining—life changing!

How spicy can I make this while keeping it authentic?

Japanese convenience stores actually sell spicy tuna mayo versions! For authentic heat, stir in 1/2 tsp shichimi togarashi (that addictive 7-spice blend) or a few drops of rayu chili oil. My Tokyo friend taught me to mix in wasabi VERY gradually—start with 1/8 tsp unless you want nasal fireworks! For non-purists, sriracha works beautifully (1/2 tsp per batch). The key is balancing heat without overpowering that delicate umami sweetness.

Irresistible 5-Minute Tuna Mayo Recipe for Umami

Name: Japanese Tuna Mayo Filling
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 1 can (5 oz) tuna in water, drained; 3 tbsp Japanese mayonnaise; 1 tsp soy sauce; 1/2 tsp dashi powder; 1/2 tsp sugar; 1/4 tsp black pepper; 1 tbsp finely chopped green onion (optional)

Japanese Tuna Mayo Filling

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A creamy and flavorful tuna-mayo filling perfect for rice balls, sandwiches, or wraps. This recipe balances the tuna-to-mayo ratio and adds umami boosters for extra depth.

Author: Sophia Collins
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 1/2 cup 1x
Category: Filling/Spread
Method: No-Cook
Cuisine: Japanese
Diet: Low Calorie

Ingredients

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1 can (5 oz) tuna in water, drained
3 tbsp Japanese mayonnaise
1 tsp soy sauce
1/2 tsp dashi powder
1/2 tsp sugar
1/4 tsp black pepper
1 tbsp finely chopped green onion (optional)

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Instructions

Drain the tuna well and flake it into a bowl.
Add mayonnaise, soy sauce, dashi powder, sugar, and black pepper.
Mix until smooth and creamy.
Stir in green onions if using.
Use immediately or refrigerate for up to 2 days.

Notes

For extra creaminess, add 1/2 tsp more mayo.
Adjust soy sauce for saltiness preference.
Best used within 24 hours for freshness.
Find more recipes on our Pinterest page.

Nutrition

Serving Size: 2 tbsp
Calories: 90
Sugar: 1g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 7g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/easy-tuna-mayo-recipe/