Ingredients
For the Tuna Base:
- 10 ounces of tuna, packed in olive oil (drained)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 teaspoons white wine vinegar (adds tanginess)
- 1 tablespoon lemon juice (for brightness and freshness)
- 2 teaspoons wasabi paste (for a subtle spicy kick)
- 2 teaspoons Italian dressing (adds extra zest and herby flavors)
For the Mix-Ins:
- 3 tablespoons finely chopped red onion (adds sharpness and crunch)
- 3 tablespoons finely chopped dill pickles (for a briny, tangy bite)
- ⅓ cup crispy jalapeño chips, crushed (adds heat and texture)
- ¼ cup chopped apple (for a slight sweetness and crunch)
- ½ cup fresh corn kernels (for natural sweetness and pop of texture)
- ½ cup frozen peas, thawed (adds color and mild sweetness)
How to Make It
1. Prepare the Dressing
- In a medium-sized bowl, whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian dressing until smooth and well combined.
2. Mix the Veggies & Crunchy Bits
- Stir in the chopped red onion, dill pickles, crushed jalapeño chips, apples, corn, and peas into the dressing mixture.
3. Add the Tuna
- Gently fold in the drained tuna, breaking it up slightly but keeping some texture.
4. Adjust & Chill
- If the mixture seems too dry, add an extra spoonful of mayo or lemon juice.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve & Enjoy
- Serve with crackers, on toasted bread, in a wrap, or over a bed of greens for a nutritious and delicious meal.
