Matthew McConaughey’s Tuna Salad
Inspired by the actor’s favorite combo, this bold and crunchy tuna salad is loaded with texture and flavor—from briny pickles and crisp apple to creamy Kewpie mayo, sweet corn, and a kick of wasabi. Great on its own, in a sandwich, or wrapped in lettuce.
Ingredients
- 2 cans tuna packed in olive oil drained
- ½ medium red onion diced (6-mm cubes)
- 2 celery stalks diced (6-mm cubes)
- 3 tablespoons dill pickle gherkins chopped
- ¼ cup green apple peeled and diced
- ⅓ cup corn kernels fresh or frozen
- ⅓ cup green peas or edamame frozen is fine
- ⅓ cup crushed jalapeño chips
- ⅓ cup Japanese Kewpie mayonnaise
- 2 teaspoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons wasabi paste
- 2 teaspoons Italian salad dressing
- 1 teaspoon extra virgin olive oil
- Salt and black pepper to taste
- Optional: 1 tablespoon capers 2 tablespoons fresh dill (chopped)
Instructions
- Wash and dry all produce.
- Dice onion, celery, pickles, and apple into 6-mm cubes.
- Open and drain the canned tuna.
- In a large bowl, combine tuna, chopped vegetables, apple, corn, peas/edamame.
- Add mayo, vinegar, lemon juice, wasabi paste, dressing, and olive oil. Mix gently.
- See full steps with tips & photos → https://p4pd.org/matthew-mcconaugheys-tuna-salad/
Notes
- Kewpie Substitute: Regular mayonnaise can be used if Kewpie isn’t available, but you’ll miss a bit of that umami richness.
- Make it Spicier: Add extra wasabi paste or a dash of hot sauce for more heat.
- Storage: Best eaten fresh, but leftovers can be refrigerated for up to 2 days—store the jalapeño chips separately and add right before serving.