4.7 from 9 votes
Matthew McConaughey Tuna Salad
This viral tuna salad recipe comes from the kitchen of self-proclaimed “tuna fish salad mastermaker” Matthew McConaughey. It’s a twist on the typical tuna salad recipe, featuring unique ingredients like corn, peas, and crispy jalapenos. The mayonnaise-based dressing has a delicious mix of tangy (lemon), spicy (wasabi), and a hint of sweet (agave). Don’t knock it ‘til you try it!
Prep Time
10 mins
Servings: 4 servings
Calories: 613 kcal
Course:
Salad
Cuisine:
American
Ingredients
Dressing:
- 1 cup mayonnaise or more as desired
- 1 Tbsp. Wasabi paste or a touch more if you like the spice
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vinegar white wine vinegar, red wine, or champagne vinegar
- 1 Tbsp. agave syrup or honey
- 1 Tbsp. Italian dressing
Salad:
- 4 cans good quality tuna (like wild planet or safe catch) drained
- 1 cup crispy jalapeños or 1-2 tbsp jalapeno chili crisp fresh gourmet brand, crushed (leave these on the side if you’re not going to enjoy the salad straight away so they stay fresh and crunchy)
- ⅓ cup finely minced red onion
- ¼ cup dill gherkin pickles finely chopped
- ½ large green apple diced small
- ½ cup corn fresh or canned
- ¼ cup frozen peas
- 2 Tbsp. fresh lemon juice
- Plenty of salt and freshly ground black pepper to taste
Optional, for serving:
- fresh dill
- sandwich bread
- butter lettuce leaves
- sliced tomatoes
Instructions
- In a small mixing bowl, whisk together the mayonnaise, wasabi, lemon juice, vinegar, agave, and Italian dressing.
- Add the tuna and remaining salad ingredients to a larger mixing bowl.
- Add the dressing.
- Toss everything well to combine.
- Taste, and adjust seasonings or mayonnaise according to your preferences.
- Serve straight away, or cover and chill. Will last for up to 4 days. (Two of my favorite ways to serve this tuna salad is by putting it in a piece of butter lettuce to make a little cup, or between two slices of bread to make a sandwich. But you also can eat it straight from the bowl if desired - whatever your preference is!)
Cup of Yum
Notes
- If you don't plan on eating the salad when you make it, you may want to hold off on adding the crispy jalapeño pieces in Step 2 and mix them in when you serve the salad. This helps them maintain their crispy texture.
- Store in an airtight container in the fridge for up to 4 days. You may need to stir the tuna salad again before serving to mix the ingredients again.
- This recipe as written makes a LOT of salad using 4 cans of tuna. This makes it great for meal prepping, but if you don't want to use that many cans of tuna, locate the "servings" button at the top of the recipe card and adjust it to 1/2.
Nutrition Information
Serving
0.25of recipe
Calories
613kcal
(31%)
Carbohydrates
17g
(6%)
Protein
35g
(70%)
Fat
45g
(69%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
26g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
840mg
(35%)
Potassium
524mg
(15%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
528IU
(11%)
Vitamin C
42mg
(47%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 613
% Daily Value*
| Serving | 0.25of recipe | |
| Calories | 613kcal | 31% |
| Carbohydrates | 17g | 6% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 840mg | 35% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 42mg | 47% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.