Matthew McConaughey‘s Viral Tuna Salad
As a big fan of his, I had to give it a try—and let me tell you, it did not disappoint. This recipe is all about adding, not subtracting, to make a flavorful and nutrient-packed meal.
Ingredients:
1 can Chicken of the Sea tuna (drained)
1/4 cup frozen peas (lightly cooked)
2 tbsp gherkins pickles (chopped)
2 tbsp red onion (diced)
2 tbsp green olives (sliced)
1/4 cup corn kernels
1/4 cup sliced apples
2 tbsp mayonnaise mixed with 1 tsp wasabi paste
2 Tbsp Italian dressing
1tbsp vinegar
1/2 tbsp salt
Optional: chili crunch (or jalapeño crisps)
Directions:
1) In a bowl, combine the drained tuna, cooked peas, pickles, red onion, olives, corn, and apples.
2) In a separate small bowl, mix the mayo with wasabi paste. Add this to the tuna mixture and stir well.
3) Sprinkle with salt, a drizzle of Italian dressing, and a splash of vinegar.
4) Toss everything together until evenly coated.
5) For a spicy crunch, top with chili crunch or jalapeño crisps. Refrigerate overnight for the best flavor.
6) Serve with toasted sourdough bread or enjoy as is!
