Matthew McConaughey’s Tuna Fish Salad

Ingredients

• 2 cans Canned Tuna (5‑oz cans, drained)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar (adjust to taste)
• 3 tablespoons Mayonnaise (regular or light)
• 1 teaspoon Wasabi Paste (adjust heat to preference)
• 0.25 cup Red Onion (finely chopped, about 1 small onion)
• 2 tablespoons Dill Pickles (diced)
• 0.25 cup Crispy Jalapeño Chips (store‑bought, broken into bite‑size pieces)
• 0.5 cup Apple (diced, sweet variety such as Fuji or Gala)
• 0.5 cup Corn Kernels (canned, drained or frozen and thawed)
• 0.5 cup Frozen Green Peas (thawed)
• to taste Salt
• to taste Black Pepper

Instructions

1. Drain Tuna

   Open the cans of tuna, drain the liquid completely, and place the tuna in a large mixing bowl.

   Time: PT2M

2. Make Wasabi‑Mayo Dressing

   In a small side bowl, whisk together mayonnaise, wasabi paste, lemon juice, and apple cider vinegar until smooth.

   Time: PT3M

3. Chop Vegetables and Fruit

   Finely dice the red onion, dill pickles, and apple. Roughly crush the jalapeño chips into bite‑size pieces.

   Time: PT5M

4. Prepare Corn and Peas

   If using frozen peas, thaw them in the microwave (about 1 minute) and drain. Drain canned corn if using.

   Time: PT2M

5. Combine All Ingredients

   Add the wasabi‑mayo dressing, chopped red onion, dill pickles, apple, jalapeño chips, corn, and peas to the tuna. Gently fold everything together until evenly coated.

   Time: PT4M

6. Season

   Season with salt and freshly ground black pepper to taste. Give the salad one final gentle toss.

   Time: PT1M

7. Chill for Flavor

   Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or overnight for maximum flavor development.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

3g