Dinner

Viral Tuna Salad Recipe

Name: Viral Tuna Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
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)

Byanna orden January 28, 2026January 28, 2026

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Introduction

This Viral Tuna Salad is a bright and crunchy twist on the classic tuna dish. Packed with fresh ingredients and a tangy wasabi dressing, it’s ready in just 15 minutes and perfect for a quick lunch or light dinner.

A large white bowl filled with a creamy, mixed salad that has three main layers: at the base, there are crushed yellow corn chips scattered, followed by a mix of small green peas, yellow corn kernels, diced red and white onions, and tiny pieces of green pickles, all mixed with creamy white dressing creating a slightly chunky texture; on top, there are shredded pieces of light pink tuna or chicken spread evenly. On the right side inside the bowl, three whole yellow corn chips rest on the salad’s surface. The bowl is placed on a white marbled surface with a slightly crumpled beige napkin near the top left and two bronze-colored utensils to the upper right. Some scattered corn chips and crumbs are visible around the bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together ½ cup mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian seasoning to make the dressing.
Step 2: Add the finely chopped red onion, dill pickles, crushed jalapeño chips, chopped apple, corn kernels, and thawed peas to the bowl.
Step 3: Stir all the ingredients together until well combined.
Step 4: Gently fold in the drained tuna. Taste the salad and season with sea salt and pepper as needed.
Step 5: Serve immediately with extra pickles or tortilla chips for added crunch.

Tips & Variations

For a milder kick, reduce the wasabi paste or substitute with horseradish.
Swap the jalapeño chips for crushed plain potato chips if you prefer less spice.
Add chopped celery for extra crunch and freshness.
Use fresh corn if in season instead of canned for better flavor.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving again. This salad is best enjoyed fresh but can be served chilled or at room temperature. Avoid freezing as the texture may change.