Tuna salad is one of those recipes that can be as simple or as interesting as you want it to be. A basic combination of tuna and mayonnaise is easy enough, but this version takes things in a completely different direction. It brings together creamy tuna, crunchy pickles, fresh green apple, sweet corn, peas, red onion, and a little wasabi for a sharp kick.
The combination might sound unusual when you first look at the ingredients, but it actually works really well. The apple adds a crisp, slightly tart bite, while the pickles and red wine vinegar bring plenty of tang. Corn and peas add a little sweetness, and the wasabi gives the salad its distinctive punch.
Then there are the crispy jalapeño potato chips. They are crushed and added right before serving, giving the finished salad some heat and a crunchy texture.
The whole recipe takes about 15 minutes to put together, and there is no cooking involved. Once everything is chopped and mixed, a short rest in the refrigerator gives the flavors time to come together.
Why This Tuna Salad Works
- What makes this recipe stand out is the balance between creamy, crunchy, sweet, sour, and spicy flavors.
- The tuna provides the main savory base, while mayonnaise gives the mixture a smooth texture. Pickles and red onion keep the salad from becoming too rich by adding a fresh, sharp bite.
- The green apple is especially useful here. Instead of making the salad taste sweet, it gives it a crisp texture and mild tartness. That works nicely with the lemon juice and red wine vinegar.
- The corn and peas bring a softer sweetness and add color to the bowl. They also give the tuna salad more texture, so every bite has something different going on.
- And then there is the wasabi. You don’t need a large amount. Even a small quantity adds a noticeable kick and makes the flavors much more lively.
- The jalapeño chips are the final touch. They add heat and crunch, but they are best kept until the last minute so they don’t become soft.
Getting Everything Ready
- Before mixing the salad, I like to get all the chopping done first. This makes the recipe much easier because once the dressing is mixed, everything can go into the bowl one ingredient at a time.
- Start with the green apple. Cut it into small cubes so that you get a little piece of apple throughout the salad rather than large chunks in just a few bites.
- Next, finely dice the pickles. The small pieces spread their tangy flavor throughout the tuna without overpowering it.
- The red onion should also be finely chopped. If raw onion tends to taste too strong, there is a simple extra step that helps. Put the chopped onion in water and let it sit for about 10 minutes while you prepare everything else. This takes some of the harshness out of the onion while keeping its crisp texture.
- While the onion is soaking, you can prepare the rest of the ingredients and mix the dressing.
Making the Tangy Dressing
- The dressing is mixed directly in the same bowl that will hold the tuna salad, which keeps the preparation simple and saves washing another bowl.
- Add the mayonnaise, lemon juice, red wine vinegar, wasabi, oregano, salt, and black pepper.
- Start with 1 teaspoon of wasabi rather than adding the full amount straight away. Wasabi has a strong flavor, so it is easier to add more later than to try to balance an overly spicy dressing.
- Give everything a good whisk until the mixture is smooth and evenly combined.
- The lemon juice and red wine vinegar provide the acidity that keeps the mayonnaise from making the salad feel too heavy. The oregano adds a subtle herbal note, while the wasabi gives the dressing its characteristic heat.
- If using the optional agave, add it along with the dressing ingredients. It gives the mixture a little sweetness, although the recipe also works without it.
Bringing the Salad Together
- Once the dressing is ready, add the drained tuna.
- Make sure the tuna is well drained before adding it. Too much liquid can make the finished salad watery and prevent the dressing from coating everything properly.
- Next, add the canned corn, thawed frozen peas, cubed green apple, prepared red onion, and chopped pickles.
- Use a spoon to gently mix everything together. You want the ingredients to be evenly distributed without completely breaking down the tuna or apple.
- At this stage, give the salad a taste.
- This is the best time to adjust the wasabi. If you want more heat and that distinctive wasabi flavor is not quite strong enough, add the second teaspoon.
- Taste for salt and black pepper as well. Because the pickles, tuna, mayonnaise, and jalapeño chips all bring their own flavors, you don’t need to go overboard with the seasoning.
Give It a Short Rest
- Once the salad is mixed, place it in the refrigerator for about 10 minutes.
- This small step makes a noticeable difference. The dressing has a chance to settle into the tuna and vegetables, and the flavors become more blended.
- It also means the salad is nicely chilled when you serve it.
- You can certainly prepare the tuna salad ahead of time and keep it refrigerated, making it a useful option for lunches or quick snacks. Just leave the jalapeño chips out until you’re ready to eat.
Don’t Add the Chips Too Early
- The jalapeño potato chips are one of the most fun parts of this recipe, but they need to be added at the right time.
- Right before serving, break the chips into smaller pieces. Stir half of the crushed chips through the tuna salad, then scatter the remaining chips over the top.
- Adding them in two stages gives you crunch throughout the salad as well as a crispy topping.
- If all of the chips are mixed in too early, they will soften while sitting in the dressing. They taste much better when they still have their crunch.
How to Serve It
- One of the nice things about this tuna salad is that you don’t have to serve it in just one way.
- For a light option, spoon it into lettuce cups or serve it over greens. The crisp lettuce works particularly well with the creamy tuna mixture.
- For a more filling lunch, use it as a sandwich filling. It can also be tucked into pita bread for an easy wrap.
- If you like toasted sandwiches, the tuna mixture can be used to make a tuna melt with cheese and tomato.
- For something quick and casual, serve it with crackers or pita chips. It also works well with vegetable sticks such as carrot, celery, or cucumber.
- Another option is to combine the prepared tuna salad with cooled cooked pasta to turn it into a tuna pasta salad.
A Few Things That Make Preparation Easier
- Soak the Onion If Needed
- Raw red onion can have a strong bite. If you prefer a milder flavor, soak the chopped onion in water for about 10 minutes while preparing the rest of the ingredients.
- This keeps the onion crunchy but makes its flavor less aggressive.
- Mix the Dressing First
- It is tempting to put everything into the bowl at once, but mixing the dressing ingredients first helps distribute the seasoning more evenly.
- Once the mayonnaise, lemon juice, vinegar, wasabi, oregano, salt, and pepper are combined, the tuna and other ingredients can be added and coated properly.
- Start With Less Wasabi
- Wasabi is powerful, so start with 1 teaspoon. Once everything is mixed, taste the salad and decide whether you want more.
- The goal is to give the salad a noticeable kick without allowing the wasabi to overpower the apple, pickles, and other ingredients.
- Chill Before Serving
- Ten minutes in the refrigerator is enough to let the flavors settle together. It also gives the salad a better chilled texture.
- Save the Chips for Last
- The crispy jalapeño chips should go in just before serving. This keeps their texture intact and prevents them from turning soft.
Storing Leftovers
- If you have leftover tuna salad, transfer it to an airtight container and keep it in the refrigerator.
- It can be stored for up to 3–4 days. When you’re ready to eat it again, give the salad a quick stir.
- If it seems a little dry after being refrigerated, the provided recipe notes that a small amount of extra mayonnaise or lemon juice can be mixed in before serving.
- Keep the jalapeño chips separate and add fresh crushed chips when serving rather than storing them mixed into the salad.
- This recipe is not freezer friendly, so refrigeration is the better option.
The Final Result
- The finished tuna salad is creamy but not overly heavy, with plenty of texture from the apple, pickles, onion, corn, and peas. The lemon juice and red wine vinegar keep the flavors bright, while the wasabi gives the mixture a surprisingly bold kick.
- The crushed jalapeño chips add the final layer of heat and crunch.
- It is a quick recipe to make when you want something different from a traditional tuna salad, and because there is no cooking involved, it can be ready in around 15 minutes.
- Whether you pile it into bread, spoon it into lettuce cups, wrap it in pita, scoop it up with crackers, or serve it alongside crunchy vegetables, the basic mixture stays versatile and easy to enjoy.
Description
- A creamy, tangy tuna salad made with pickles, green apple, corn, peas, red onion, wasabi, and crispy jalapeño potato chips. It comes together quickly and can be served in sandwiches, pita wraps, lettuce cups, or with crackers and chips.
Duration
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Ingredients
- 10oz / 320g canned tuna – drained
- ¼ cup mayonnaise
- 3 tablespoons chopped pickles
- 3 tablespoons finely chopped red onion
- ½ cup canned corn – drained
- ½ cup frozen peas
- ¼ large green apple
- ½ cup jalapeno potato chips
- 1-2 teaspoons wasabi paste
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon oregano or Italian herbs
- 1 teaspoon agave or honey (optional – I prefer it without)
- Salt and black pepper to taste
Instructions
- Chop the apple into small cubes. Finely dice the pickles and red onion. If desired, soak the chopped red onion in water for 10 minutes while preparing the other ingredients.
- In a large bowl, combine the mayonnaise, lemon juice, red wine vinegar, 1 teaspoon of wasabi, oregano, salt, and black pepper. Whisk until well mixed.
- Add the drained tuna, corn, peas, chopped apple, red onion, and pickles.
- Stir everything together until evenly combined. Taste and add the second teaspoon of wasabi if you want more heat.
- Refrigerate the tuna salad for 10 minutes so the flavors can come together.
- Just before serving, crush the jalapeño potato chips. Stir half of the chips into the salad and use the remaining half as a topping.
- Serve in a sandwich, pita wrap, lettuce cups, with crackers or pita chips, or alongside vegetable sticks.
Notes
- Soaking the chopped red onion in water for about 10 minutes helps reduce its sharp flavor.
- Mix the dressing ingredients together before adding the tuna and vegetables so everything gets coated evenly.
- Start with 1 teaspoon of wasabi and add more after tasting.
- Add the jalapeño chips immediately before serving to keep them crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- If needed, refresh refrigerated leftovers with a little extra mayonnaise or lemon juice.
- Keep the chips separate when storing.
- This recipe is not freezer friendly.
Nutrition
The original recipe includes the following nutrition information per serving:
- Calories: 380 kcal
- Carbohydrates: 28 g
- Protein: 27 g
- Fat: 20 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 6 g
- Cholesterol: 33 mg
- Sodium: 708 mg
- Potassium: 503 mg
- Fiber: 4 g
- Sugar: 8 g
- Vitamin A: 687 IU
- Vitamin C: 11 mg
- Calcium: 43 mg
- Iron: 2 mg
