Matthew McConaughey Tuna Salad (Viral Recipe)

This Matthew McConaughey tuna salad isn't your average tuna salad. It features a few unique ingredients that give it a whole new flavor that's delicious, refreshing, and will keep you coming back to this version again.

The Viral Tuna Salad Recipe

I'll be honest, when I first heard about Matthew McConaughey's tuna salad, I wasn't exactly rushing to the kitchen. Tuna salad is tuna salad, right? And celebrity recipes don't always live up to the hype. But something about the ingredient list made me stop scrolling. Wasabi paste? Crispy jalapeño chips? Apple? Corn? I had so many questions, and the only way to answer them was to make it myself.

It completely blew me away. This is not your average tuna salad. It's bold, it's creamy, it has crunch and heat and a little sweetness all happening at once, and every single ingredient is doing something. The wasabi gives it a subtle kick that sneaks up on you, the apple adds this unexpected freshness, and those crispy jalapeño chips? They add a texture and flavor that you would never think to add to tuna salad but absolutely need to from now on. I went in skeptical and came out a full convert.

If you've tried other viral salad recipes of mine like my California roll cucumber salad and Jennifer Aniston salad, you know I love recreating hit recipes, and this one takes tuna salad somewhere completely different and way more exciting.

Ingredients

• ½ cup mayonnaise, plus more as desired
• 2 teaspoons white wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons wasabi paste
• 2 teaspoons Italian dressing
• 3 tablespoons finely chopped red onion
• 3 tablespoons finely chopped dill pickles
• ⅓ cup crispy jalapeño chips
• ¼ cup chopped apple
• ½ cup fresh corn kernels
• ½ cup frozen peas
• 10 ounces tuna packed in olive oil, drained

How to Make Matthew McConaughey's Tuna Salad

Step 1: Make the Dressing

Whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian dressing in a medium bowl until smooth and completely combined. This dressing is the foundation of the whole recipe; the wasabi gives it heat, the vinegar and lemon brighten it up, and the Italian dressing adds a savory, herby depth that makes it taste like way more than just mayo.

Step 2: Add the Mix-Ins

Add the red onion, dill pickles, jalapeño chips, apple, corn, and peas to the bowl and stir everything together. Don't be afraid of this step, I know it looks like a lot going on, but it all comes together. The jalapeño chips will soften slightly as they sit, so if you love crunch, serve this pretty soon after mixing.

Step 3: Fold in the Tuna

Gently fold in the drained tuna until it's evenly mixed throughout. Use a light hand here, you want it incorporated but not completely broken down. Big flakes of tuna throughout the salad make every bite more satisfying. Taste and add more mayonnaise if you want it creamier.

Step 4: Serve or Chill

Serve immediately for maximum crunch, or refrigerate until you're ready to eat. It's great cold straight from the fridge too.

Tested Tips for the Best Results

• Use tuna packed in olive oil, not water. This makes a real difference. Oil-packed tuna is richer, more flavorful, and has a better texture than water-packed. It also plays better with the mayo-based dressing. Once you go oil-packed, it's hard to go back.
• Don't skip the wasabi. I know it sounds like an odd addition, but it doesn't taste aggressively like wasabi in the finished salad. It just adds a warmth and depth that you can't quite place, but you'd definitely miss it if it wasn't there.
• Chop everything small and uniform. The red onion, pickles, and apple should all be finely chopped so you get a little bit of everything in each bite rather than one giant chunk of something.
• Add the jalapeño chips right before serving if you want maximum crunch. They do soften the longer they sit in the salad. If you're making this ahead, consider stirring them in just before eating.
• Taste and adjust. This is a flexible recipe. Want more heat? Add extra wasabi. Love it tangier? A little more vinegar. Need it creamier? More mayo. Make it yours.

What to Serve It With

This tuna salad is versatile enough to go in a lot of directions:

• Toasted sourdough or thick-cut bread, my personal favorite way to eat it
• Butter lettuce cups for a lighter, low-carb option
• Crackers, great for snacking or serving as an appetizer
• Croissants, if you want to really make it a meal. These rice paper croissants work great for a healthier option.
• On top of a simple green salad, turns it into a full meal

How to Store Tuna Salad

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving and add a little extra mayo if needed to loosen it up. Note that the jalapeño chips will lose their crunch over time, totally fine flavor-wise, but if texture is important to you, stir in a fresh handful before eating.

Frequently Asked Questions

Who is Matthew McConaughey's tuna salad from?

The recipe comes from Matthew McConaughey himself. He shared it publicly and it went viral for its unexpected, creative ingredient list. It's a far cry from the classic mayo-and-celery version most people grew up with.

Can I use water-packed tuna instead of oil-packed?

You can, but oil-packed is strongly recommended. Water-packed tuna tends to be drier and less flavorful, which affects the overall richness of the salad. If water-packed is all you have, drain it really well and consider adding a small drizzle of olive oil to compensate.

Where do I find crispy jalapeño chips?

Most major grocery stores carry them in the snack aisle, brands like Trader Joe's and various specialty snack brands make them. If you can't find them, crispy fried onions or even crushed kettle chips make a decent substitute in a pinch.

Can I use frozen corn instead of fresh?

Yes. Thaw it first and pat it dry so it doesn't water down the dressing. Fresh corn has a slightly sweeter, crunchier bite, but frozen works perfectly fine.

Is this recipe spicy?

It has a mild-to-medium heat level from the wasabi and jalapeño chips, but it's not overwhelming. If you're sensitive to heat, start with 1 teaspoon of wasabi instead of 2 and use fewer jalapeño chips.

Can I make this ahead of time?

Yes, just keep in mind the jalapeño chips will soften the longer it sits. Make the salad ahead but stir in the chips right before serving if you want that crunch intact.

The Bottom Line

I went into this recipe fully prepared to be underwhelmed, and it completely changed my mind about what tuna salad can be. Matthew McConaughey apparently knows his way around a bowl, because this combination of flavors and textures is genuinely brilliant. The wasabi, the apple, the jalapeño chips, on paper it sounds like too much, but in the bowl it's perfectly balanced.

If you've been making the same tuna salad your whole life, this is your sign to switch it up. Make it once and I promise you'll be thinking about it the next day. If you like it, please leave me a comment and review below.

Viral Recipes To Try Next

• Dense bean salad
• Crispy pasta salad
• Crispy rice salad
• Carrot ribbon salad
• Cucumber salad