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.
WHY YOU'LL LOVE THIS RECIPE
This recipe has tons of texture, like creamy, crunchy, chewy, and fresh all in one bite.
INGREDIENTS
For this tuna salad, you need: Mayonnaise, White wine vinegar, Lemon juice, Wasabi paste, Italian dressing, Red onion, Dill pickles, Jalapeño chips, Apple, Corn kernels, Peas, and Tuna
Whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian dressing in a medium bowl until smooth and completely combined.
STEP 1: MAKE THE DRESSING
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.
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.
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.
VARIATIONS
For a lighter version that's still creamy, swap half of the mayo for Greek yogurt. And if you're not an apple person, try diced celery for the same crunch without the sweetness.
STORAGE TIPS
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.
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