Tuna oil-in-water emulsions (5 wt% tuna oil, 100 mM acetate buffer, pH 3.0) containing droplets stabilized either by lecithin membranes (primary emulsions) or by lecithin–chitosan membranes (secondary emulsions) were produced. The secondary emulsions were prepared using a layer-by-layer electrostatic deposition method that involved adsorbing cationic chitosan onto the surface of anionic lecithin-stabilized droplets. Primary and secondary emulsions were prepared in the absence and presence of corn syrup solids (a carbohydrate widely used in the micro-encapsulation of oils) and then their stability to environmental stresses was monitored. The secondary emulsions had better stability to droplet aggregation than primary emulsions exposed to thermal processing (30–90 °C for 30 min), freeze-thaw cycling (−18 °C for 22 h/30 °C for 2 h), high sodium chloride contents (200 mM NaCl) and freeze-drying. The addition of corn syrup solids decreased the stability of primary emulsions, but increased the stability of secondary emulsions. The interfacial engineering technology used in this study could lead to the creation of food emulsions with novel properties or improved stability to environmental stresses.