Steps
In a medium bowl, whisk together 1/2 cup mayonnaise, 1 & 1/2 teaspoons wasabi paste, 1 tablespoon lemon juice, 1/2 tablespoon EACH white wine vinegar, Italian salad dressing, and honey (or agave), and a touch of salt and pepper.
Add in 1 to 2 tablespoons chopped Jalapeño chili crisps, 2 tablespoons diced gherkins, 1/4 cup EACH diced red onion, diced apple, corn kernels, and frozen peas. Give it a stir to combine.
Drain a 10 ounce can of tuna and break it up a bit. Fold it into the mixture until well combined. Add more mayonnaise, if desired.
Serve immediately or refrigerate until ready to serve. Matthew recommends chilling overnight. Enjoy as is, on lettuce leaves, as a sandwich with bread, or with crackers.
About this recipe
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