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)
Tuna saladMayonnaise
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
- 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. - Mix the Veggies & Crunchy Bits
Stir in the chopped red onion, dill pickles, crushed jalapeño chips, apples, corn, and peas into the dressing mixture. - Add the Tuna
Gently fold in the drained tuna, breaking it up slightly but keeping some texture. - 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. - Serve & Enjoy
Serve with crackers, on toasted bread, in a wrap, or over a bed of greens for a nutritious and delicious meal.
