Matthew McConaughey Tuna Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 cup mayonnaise (or more as desired)

1 Tbsp. wasabi paste (or a touch more if you like the spice)

2 Tbsp. fresh lemon juice

1 Tbsp. vinegar (white wine vinegar, red wine, or champagne vinegar)

1 Tbsp. agave syrup or honey

1 Tbsp. Italian dressing

4, 5 oz. cans good quality tuna (like wild planet or safe catch) (drained)

1 cup crispy jalapeños or 1-2 tbsp jalapeno chili crisp

⅓ cup finely minced red onion

¼ cup dill gherkin pickles (finely chopped)

½ large green apple (diced small)

½ cup corn (fresh or canned)

¼ cup frozen peas

2 Tbsp. fresh lemon juice

Plenty of salt and freshly ground black pepper to taste

fresh dill

sandwich bread

butter lettuce leaves

sliced tomatoes

Directions

In a small mixing bowl, whisk together the mayonnaise, wasabi, lemon juice, vinegar, agave, and Italian dressing.

Add the tuna and remaining salad ingredients to a larger mixing bowl.

Add the dressing.

Toss everything well to combine.

Taste, and adjust seasonings or mayonnaise according to your preferences.

Serve straight away, or cover and chill. Will last for up to 4 days. (Two of my favorite ways to serve this tuna salad is by putting it in a piece of butter lettuce to make a little cup, or between two slices of bread to make a sandwich. But you also can eat it straight from the bowl if desired - whatever your preference is!)

Nutrition

• Serving Size: 0.25 of recipe
• Calories: 613 kcal
• Total Fat: 45 g
• Saturated Fat: 7 g
• Unsaturated Fat: 36 g
• Trans Fat: 0.1 g
• Cholesterol: 85 mg
• Sodium: 840 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 35 g