3 tablespoons finely chopped red onion (adds sharpness and crunch)
3 tablespoons finely chopped dill pickles (for a briny, tangy bite)
⅓ cup crispy jalapeño chips, crushed (adds heat and texture)
¼ cup chopped apple (for a slight sweetness and crunch)
½ cup fresh corn kernels (for natural sweetness and pop of texture)
½ cup frozen peas, thawed (adds color and mild sweetness)
How to Make It
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How to Make It
1. Prepare the Dressing
In a medium-sized bowl, whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian dressing until smooth and well combined.
2. Mix the Veggies & Crunchy Bits
Stir in the chopped red onion, dill pickles, crushed jalapeño chips, apples, corn, and peas into the dressing mixture.
3. Add the Tuna
Gently fold in the drained tuna, breaking it up slightly but keeping some texture.
4. Adjust & Chill
If the mixture seems too dry, add an extra spoonful of mayo or lemon juice.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve & Enjoy
Serve with crackers, on toasted bread, in a wrap, or over a bed of greens for a nutritious and delicious meal.
Why This Tuna Salad is Special
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