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MEL'S EASY KITCHEN

Crunchy Wasabi Tuna Salad with Apple and Peas

Tuna salad with apple, peas and a wasabi dressing. Add the crunchy topping just before serving.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Meal: Lunch
By: Mel’s Easy Kitchen

Equipment

  • Whisk
  • Mixing bowl
  • Measuring cups and spoons

Ingredients

  • 1/2 cup mayonnaise
  • 2 tsp white wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp wasabi paste
  • 2 tsp Italian dressing
  • 3 tbsp chopped red onion
  • 3 tbsp chopped dill pickles
  • 1/3 cup crispy jalapeño chips
  • 1/4 cup chopped apple
  • 1/2 cup corn
  • 1/2 cup frozen peas cooked according to package and cooled
  • 10 oz tuna packed in olive oil drained

Instructions

  • Whisk mayonnaise, vinegar, lemon juice, wasabi and Italian dressing in a large bowl.
  • Stir in onion, pickles, apple, corn and cooled peas. Gently fold in drained tuna.
  • Add crispy jalapeño chips just before serving to retain crunch. Divide into 4 equal portions. Bread or crackers are separate.

Nutrition per serving

Calories: 412kcal | Carbohydrates: 11.1g | Protein: 22.6g | Fat: 30.5g | Fiber: 1.5g

Notes

Yield is set to 4 equal portions for the nutrition estimate. Check wasabi, dressing and crispy jalapeño chips for wheat, milk and other allergens. Contains fish and usually egg.
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
Inspired by Matthew McConaughey.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Store crisp toppings and dressing separately where possible; add avocado just before serving.