Matthew McConaughey’s Viral Tuna Fish Salad (Marilyn & Christopher Version)

I saw an Instagram reel one day where the chef was making Matthew McConaughey’s viral tuna salad recipe. The list of ingredients was truly strange, including things like wasabi paste, green apple, and crushed Jalapeño chips. What?  I had to try it. The issue was when to make it as I was pretty sure my husband wouldn’t like it. He isn’t into spicy foods.

The other issue was finding a recipe. In an internet search they all had the same title, but most were slightly different. Each put their own spin on it and nowhere did I find a link to exactly how McConaughey made his. I finally settled on one that looked promising and then bided my time. 

I finally had my friend Christopher staying with me for a couple days. He is a foodie with a great palette and loves spice. We went over the list of ingredients and amounts together.  I made one small change based on his feedback.  Then we did a taste test together. Both of us loved it. Even my husband liked it.  It was a hands down hit.  After, though, Christopher made 2 suggestions which I agreed with. 

So what you see below is the Marilyn an d Christopher version.  If you ever find McConaughey's exact recipe, send me the link.  But this version hit the mark for all of us. Our 2 favorite was to eat it piled on crunchy, large, salt free tortilla chips (or low salt), or on sliced baguette.  However, Christopher had an idea to grill some romaine lettuce, then place tuna salad down each leaf. And a friend he shared some with made an open face sandwich with melted Brie on top. No rules. 

Enjoy!

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Matthew McConaughey’s Viral Tuna Fish Salad
(Marilyn and Christopher Version)

Ingredients -

2 cans         Tuna drained
1 T.             Fresh lemon juice
1 T.             Apple cider vinegar
1/4 C           Red onions, finely minced
1/4 C           Dill pickles, finely diced

1/2 stalk      Celery - finely minced.
1/2 C           Green apple finely diced, peel on
1 cob           Fresh corn, kernels cut off (about1/3 - 1/2 cup) Note - fresh is best, but can sub frozen corn

1/4 C           Frozen peas, thawed
1 C              Jalapeño chips, crushed
1/2 C           Lite mayo
1 T              Wasabi paste

Instructions - 

In a large non-stick frying pan roast the corn kernels over med-high heat stirring and flipping as you go until the kernals have brown flecks.  Set aside to cool. 

In a bowl combine tuna, lemon juice, vinegar, red onion, dill pickles, celery, apple, apple, roasted corn, peas, mayo and wasabi. Mix well, cover and chill in fridge for 30 minutes so the flavors can blend. Just before serving, gently mix in crush Jalapeño chips.  You can use in sandwiches, stuff in celery (or other vegetable as finger food, or serve with baguette slices,  tortilla chips, or scoopers.