Ingredients:
1/2 cup mayonnaise, (plus more if preferred)
1 & 1/2 teaspoons wasabi paste
1 tablespoon lemon juice
1/2 tablespoon white wine vinegar
1/2 tablespoon Italian salad dressing
1/2 tablespoon honey or agave syrup
coarse salt and pepper, , to taste
1-2 tablespoons Jalapeño chili crisps in oil, , chopped (Don Chilio)
2 tablespoons diced gherkins, (dill or sweet)
1/4 cup finely diced red onion
1/4 cup finely diced sweet apple
1/4 cup fresh corn kernels
1/4 cup frozen peas
10 ounce can tuna (in olive oil or water), , fully drained
Directions:
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.
