Viral Tuna Salad Recipe

Introduction

This Viral Tuna Salad is a refreshing twist on a classic favorite, bursting with bold flavors and crunchy textures. Perfect for a quick lunch or light dinner, it combines creamy, tangy, and spicy elements that everyone will love.

Ingredients

• ½ cup mayonnaise (plus more as desired)
• 2 teaspoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons wasabi paste
• ½ teaspoon Italian seasoning
• 3 tablespoons finely chopped red onion
• 3 tablespoons finely chopped dill pickles
• ⅓ cup crispy jalapeño chips (crushed)
• ⅓ cup finely chopped apple
• ½ cup canned corn kernels (drained)
• ½ cup frozen peas (thawed)
• 10 ounces tuna packed in olive oil (drained)
• Sea salt and pepper (to taste)

Instructions

1. Step 1: In a medium bowl, whisk together ½ cup mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian seasoning to create the dressing.
2. Step 2: Add the finely chopped red onion, dill pickles, crushed jalapeño chips, chopped apple, corn kernels, and thawed peas to the dressing.
3. Step 3: Stir the mixture gently until all ingredients are well combined.
4. Step 4: Fold in the drained tuna carefully, preserving the chunks, then taste and season with sea salt and pepper as needed.
5. Step 5: Serve the salad chilled with extra pickles or tortilla chips on the side for added crunch.

Tips & Variations

• For a milder flavor, reduce or omit the wasabi paste and add a dash of Dijon mustard instead.
• Swap jalapeño chips with regular potato chips or crushed tortilla chips if you prefer less heat.
• Add a handful of chopped celery or bell pepper for extra crunch and freshness.
• Use Greek yogurt in place of mayonnaise for a lighter version.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled and fresh, so avoid freezing for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

While fresh tuna can be used, it requires cooking and cooling before mixing. Canned tuna is convenient and already cooked, making it ideal for this salad’s quick preparation.

What can I serve this tuna salad with?

This salad pairs well with fresh greens, on toasted bread as a sandwich, or alongside tortilla chips and pickles for a satisfying snack or meal.

Viral Tuna Salad Recipe

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★★★★★

4.6 from 419 reviews

This Viral Tuna Salad is a flavorful and vibrant twist on a classic tuna salad, combining creamy mayonnaise with a zesty wasabi kick, tangy lemon and vinegar, and a mix of crunchy and fresh ingredients like crispy jalapeño chips, red onion, dill pickles, apple, corn, and peas. Perfect for a quick, protein-packed lunch or easy snack, it takes only 15 minutes to prepare and serves 4.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing

• ½ cup mayonnaise (plus more as desired)
• 2 teaspoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons wasabi paste
• ½ teaspoon Italian seasoning

Salad Mix-Ins

• 3 tablespoons finely chopped red onion
• 3 tablespoons finely chopped dill pickles
• ⅓ cup crispy jalapeño chips (crushed)
• ⅓ cup finely chopped apple
• ½ cup canned corn kernels (drained)
• ½ cup frozen peas (thawed)
• 10 ounces tuna packed in olive oil (drained)
• Sea salt and pepper (to taste)

Instructions

1. Make the dressing: In a medium bowl, whisk together ½ cup mayonnaise, 2 teaspoons white wine vinegar, 2 tablespoons lemon juice, 2 teaspoons wasabi paste, and ½ teaspoon Italian seasoning until smooth and well combined.
2. Add the chopped ingredients: Stir in 3 tablespoons finely chopped red onion, 3 tablespoons finely chopped dill pickles, ⅓ cup crushed crispy jalapeño chips, ⅓ cup finely chopped apple, ½ cup canned corn kernels, and ½ cup thawed frozen peas into the dressing mixture.
3. Combine thoroughly: Stir the mixture well to evenly distribute all the ingredients and dress the salad uniformly.
4. Fold in the tuna: Gently fold in the drained 10 ounces of tuna packed in olive oil, making sure not to break up the tuna too much. Taste and season with sea salt and pepper as needed.
5. Serve: Serve the salad immediately with extra pickles or tortilla chips on the side for added texture and flavor.

Notes

• For extra creaminess, add more mayonnaise to taste.
• Use fresh lemon juice for the best tangy flavor.
• Crispy jalapeño chips add a nice spice and crunch, but can be substituted with regular tortilla chips if preferred.
• Ensure peas are fully thawed before adding to maintain texture.
• This salad can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: tuna salad, wasabi tuna salad, quick lunch, no-cook tuna recipe, creamy tuna salad, spicy tuna salad, easy tuna dish