Matthew McConaughey’s Viral Tuna Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 2 (5-ounce) cans tuna packed in olive oil, drained
• ½ cup mayonnaise
• 2 teaspoons wasabi paste
• 2 teaspoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Italian dressing
• 3 tablespoons finely chopped red onion
• 3 tablespoons finely chopped dill pickles (or gherkins)
• ⅓ cup crispy jalapeño chips, crushed
• ¼ cup apple, finely diced (Honeycrisp or Granny Smith)
• ½ cup fresh or thawed corn kernels
• ½ cup thawed frozen peas
• 1 teaspoon agave syrup or honey (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium bowl, whisk together the mayonnaise, wasabi, white wine vinegar, lemon juice, and Italian dressing until smooth.
2. Stir in the red onion, dill pickles, diced apple, corn, peas, and agave syrup (if using).
3. Fold in the drained tuna until everything is evenly coated.
4. Gently mix in the crushed crispy jalapeño chips.
5. Season with salt and black pepper to taste.
6. Refrigerate for 20–30 minutes before serving for the best flavor.

Serving Suggestions

• Pile onto toasted sourdough or whole-grain bread.
• Spoon into lettuce cups for a low-carb meal.
• Serve with crackers or pita chips.
• Stuff into a croissant or wrap.
• Enjoy over a bed of mixed greens.

Tips

• Use good-quality tuna packed in olive oil for the richest flavor.
• Don’t overdo the lemon juice or vinegar—McConaughey has noted that too much acid can overpower the tuna.
• Add the jalapeño chips just before serving if you want to keep them extra crunchy.
• Chilling the salad helps the flavors meld together.