Ingredients<\/u>:<\/b>
\n1\/2 cup mayonnaise, (plus more if preferred)
\n1 & 1\/2 teaspoons wasabi paste
\n1 tablespoon lemon juice
\n1\/2 tablespoon white wine vinegar
\n1\/2 tablespoon Italian salad dressing
\n1\/2 tablespoon honey or agave syrup
\ncoarse salt and pepper, , to taste
\n1-2 tablespoons Jalape\u00f1o chili crisps in oil, , chopped (Don Chilio)
\n2 tablespoons diced gherkins, (dill or sweet)
\n1\/4 cup finely diced red onion
\n1\/4 cup finely diced sweet apple
\n1\/4 cup fresh corn kernels
\n1\/4 cup frozen peas
\n10 ounce can tuna (in olive oil or water), , fully drained<\/p>\n
Directions<\/u>:<\/b>
\nIn 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.
\nAdd in 1 to 2 tablespoons chopped Jalape\u00f1o 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.
\nDrain 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.
\nServe 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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