Classic Tuna Salad with Crisp Veggies and Wasabi Kick (Print version)

A creamy, crunchy tuna salad with apple, pickles, corn, peas, jalapeno chips, and a clean wasabi kick.

# Ingredients:

For the dressing

01 - 1/2 cup (120 ml) mayonnaise
02 - 1 tablespoon (15 ml) fresh lemon juice
03 - 2 teaspoons (10 ml) white wine vinegar
04 - 2 teaspoons (10 g) wasabi paste, plus more to taste
05 - 2 teaspoons (10 ml) Italian dressing
06 - 1/4 teaspoon fine salt
07 - 1/4 teaspoon black pepper

For the tuna salad

08 - 10 oz (285 g) canned tuna, drained very well
09 - 1/3 cup (45 g) finely chopped red onion
10 - 1/3 cup (45 g) finely chopped dill pickles
11 - 1/3 cup (35 g) finely diced tart apple
12 - 1/2 cup (80 g) corn kernels, cooked and cooled if needed
13 - 1/2 cup (80 g) thawed frozen peas, patted dry
14 - 1/2 cup (20 g) crushed jalapeno kettle chips, added just before serving

For serving

15 - Lettuce leaves, crackers, toasted bread, cucumber slices, or nori sheets

# Instructions:

01 - In a medium bowl, whisk the mayonnaise, lemon juice, vinegar, wasabi paste, Italian dressing, salt, and pepper until smooth.
02 - Finely chop the onion, pickles, and apple. Pat the pickles and thawed peas dry if they seem wet.
03 - Stir the onion, pickles, apple, corn, and peas into the dressing until evenly coated.
04 - Add the drained tuna and gently fold with a spatula, keeping some larger flakes intact for better texture.
05 - Taste and add more lemon, salt, pepper, or a tiny dab of wasabi if needed. Chill for 10-20 minutes if you have time.
06 - Fold in the crushed jalapeno chips right before serving. Serve with lettuce, crackers, bread, cucumber slices, or nori.

# Good to know:

01 - Best texture comes from adding apple and chips close to serving.
02 - Chill for 10-20 minutes if you want the flavors to settle.
03 - Use certified gluten-free chips and dressing if needed.

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