Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons wasabi paste
- 1/2 teaspoon Italian seasoning
- 3 tablespoons finely chopped red onion
- 3 tablespoons finely chopped dill pickles
- 1/3 cup crispy jalapeño chips, crushed
- 1/3 cup finely chopped apple (Granny Smith, Pink Lady, or Honeycrisp)
- 1/2 cup canned corn kernels, drained
- 1/2 cup frozen peas, thawed
- 10 ounces tuna packed in olive oil, drained
- Sea salt, to taste
- Black pepper, to taste
Instructions
- In a medium mixing bowl, whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian seasoning until smooth.
- Add the finely chopped red onion, dill pickles, crushed jalapeño chips, and chopped apple to the dressing.
- Stir gently to begin combining the ingredients.
- Add the drained corn kernels and thawed peas, mixing until evenly coated with the dressing.
- Gently fold in the drained tuna, keeping some chunks intact for better texture.
- Taste and season with sea salt and black pepper as needed.
- Serve immediately with crackers, tortilla chips, lettuce wraps, or sandwiches, or chill for 30 minutes for enhanced flavor.
Notes
- For a milder flavor, reduce the wasabi or replace it with Dijon mustard.
- Greek yogurt can replace part of the mayonnaise for a lighter version.
- For extra crunch, add chopped celery or crushed tortilla chips before serving.
- Chilling the salad for about 30 minutes helps the flavors blend together.
- Use crisp apples such as Granny Smith or Honeycrisp for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 35 mg
