Leave it to Matthew McConaughey to clean out his fridge and make tuna salad from a bunch of unique ingredients you wouldn’t normally think to combine, including corn, peas, and chili crisps, in a tangy, spicy, slightly sweet mayo-wasabi based dressing. But it works, it really works. His tuna salad went viral online for a reason – and we love it!
Matthew McConaughey’s tuna salad is a bit odd…like him. HA. It’s certainly not like my classic tuna salad. It includes honey, frozen peas (yes, frozen), corn, apple, and a bunch of other things, all coated in a wasabi-vinegar-mayo dressing. Weird, right? But I was immediately on board knowing how much I like all the ingredients separate, so why not together?! Tried it and was sent after one bite. It’s savory, sweet, a bit spicy, crunchy, and creamy. We loved it!
Tips & Variations
- Canned tuna. Use either canned tuna in olive oil or tuna packed in water, both are equally delicious.
- Wait to add the chili crisps. If you’re not diving in immediately, wait to add the jalapeno chili crisps. Besides flavor and a bit of heat, they also add some texture to the salad. I like these ones.
- Customize the ingredients. I think a recipe like this one is most fun when you customize it a bit! If you don’t have frozen peas on hand, for example, don’t stress. It still tastes great without them.
- Make it spicier. Matthew McConaughey’s tuna salad is an explosion of flavor and texture. The wasabi and chili crisps definitely add heat, but the other ingredients really balance them out. Having said that, if you’re sensitive to spicy flavors, adjust accordingly.
- Enjoy right away or chill overnight. Matthew recommends refrigerating this tuna salad overnight. It really gives the flavors a chance to meld and makes the salad taste even better. Make sure to give it a stir again before serving. But I’ve also made it and enjoyed right away – delicious either way.
Matthew McConaughey’s Tuna Salad
Ingredients
- 1/2 cup mayonnaise (plus more if preferred)
- 1 & 1/2 teaspoons wasabi paste
- 1 tablespoon lemon juice
- 1/2 tablespoon white wine vinegar
- 1/2 tablespoon Italian salad dressing
- 1/2 tablespoon honey or agave syrup
- coarse salt and pepper , to taste
- 1-2 tablespoons Jalapeño chili crisps in oil , chopped (Don Chilio)
- 2 tablespoons diced gherkins (dill or sweet)
- 1/4 cup finely diced red onion
- 1/4 cup finely diced sweet apple
- 1/4 cup fresh corn kernels
- 1/4 cup frozen peas
- 10 ounce can tuna (in olive oil or water) , fully drained
Instructions
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1 & 1/2 teaspoons wasabi paste, 1 tablespoon lemon juice, 1/2 tablespoon EACH white wine vinegar, Italian salad dressing, and honey (or agave), and a touch of salt and pepper.
- Add in 1 to 2 tablespoons chopped Jalapeño chili crisps, 2 tablespoons diced gherkins, 1/4 cup EACH diced red onion, diced apple, corn kernels, and frozen peas. Give it a stir to combine.
- Drain a 10 ounce can of tuna and break it up a bit. Fold it into the mixture until well combined. Add more mayonnaise, if desired.
- Serve immediately or refrigerate until ready to serve. Matthew recommends chilling overnight. Enjoy as is, on lettuce leaves, as a sandwich with bread, or with crackers.
Notes
Nutrition
Other Notes
Serving Suggestions
This tuna salad recipe is very versatile! It makes a great tuna sandwich on sturdy sliced bread or a croissant. For a low-carb option, serve it on lettuce leaves. My family also enjoys eating it with crackers, like a dip, as a snack or light lunch.
How To Store Leftovers
Store this tuna salad in an airtight container in the fridge. It’s best enjoyed within 2-3 days. Just stir it well before serving!
More Tuna Recipes To Try
- Tuna Stuffed Shells
- Tuna Melt
- Best Tuna Salad Recipe
- Tuna Noodle Casserole
- Open Faced Tuna Salad Sandwich
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
