Description

A bold, crunchy tuna salad with a wasabi-lemon dressing, sweet corn and apple, and crispy jalapeño chips for texture. Inspired by gourmet flavors, it’s a perfect quick lunch or potluck dish.

Ingredients

Scale

½ cup mayonnaise (plus more as desired)
2 teaspoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons wasabi paste
½ teaspoon Italian seasoning
3 tablespoons finely chopped red onion
3 tablespoons finely chopped dill pickles
⅓ cup crispy jalapeño chips (crushed)
⅓ cup finely chopped apple
½ cup canned corn kernels (drained)
½ cup frozen peas (thawed)
10 ounces tuna packed in olive oil (drained)
Sea salt and pepper (to taste)

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Instructions

In a medium bowl, make the dressing by whisking together mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian seasoning.
Add the finely chopped red onion, dill pickles, crushed crispy jalapeño chips, chopped apple, drained corn kernels, and thawed peas. Stir until well combined.
Gently fold in the drained tuna. Taste and add sea salt and black pepper, if needed.
Serve immediately with extra pickles or tortilla chips.

Notes

For best texture, serve soon after adding the crushed chips.
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Ensure all ingredients are halal/kosher as required; the recipe contains no alcohol or pork derivatives.

Nutrition

Serving Size: 4 servings
Calories: 414 kcal
Sugar: 4 g
Sodium: 646 mg
Fat: 28 g
Saturated Fat: 4.5 g (estimated)
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 45 mg (estimated)