10 ounces of tuna, packed in olive oil (drained)
½ cup mayonnaise (or Greek yogurt for a lighter option)
2 teaspoons white wine vinegar (adds tanginess)
1 tablespoon lemon juice (for brightness and freshness)
2 teaspoons wasabi paste (for a subtle spicy kick)
2 teaspoons Italian dressing (adds extra zest and herby flavors)
For the Mix-Ins:
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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