Matthew McConaughey’s Viral Tuna Salad
Prep time: 15 minutes
Chill time: 30 minutes to overnight
Total time: About 45 minutes
Servings: 4–6
Matthew McConaughey’s tuna salad went viral after he described making his “tuna fish salad” on the 2 Bears, 1 Cave podcast. It’s definitely not a traditional tuna salad: the combination includes wasabi, crispy jalapeño chips, apple, corn, peas, pickles, red onion, and a little agave.
Ingredients
Tuna Salad
- 10–12 oz (280–340 g) good-quality tuna, preferably packed in olive oil, drained
- ½ cup mayonnaise
- 2 tsp wasabi paste
- 1 tbsp fresh lemon juice
- 2 tsp white wine or apple cider vinegar
- 2 tsp Italian dressing
- 3 tbsp finely diced red onion
- 3 tbsp finely diced dill pickles or gherkins
- ⅓ cup crispy jalapeño chips, roughly crushed
- ¼ cup finely chopped apple
- ½ cup corn kernels
- ½ cup frozen green peas, thawed
- 1–2 tsp agave syrup
- Salt, to taste
- Black pepper, to taste
These proportions are a practical written version of McConaughey’s originally verbal recipe; he didn’t give a formal recipe with exact measurements.
Instructions
1. Make the spicy mayo
In a large bowl, whisk together the mayonnaise, wasabi, lemon juice, vinegar, and Italian dressing.
Start with the smaller amount of wasabi if you’re sensitive to heat.
McConaughey specifically emphasized being careful with the amount of lemon and vinegar because the tuna absorbs the acidic ingredients.
2. Add the crunchy ingredients
Stir in the red onion, dill pickles, and crispy jalapeño chips.
Keep some of the jalapeño chips aside to add immediately before serving for maximum crunch.
3. Add the sweet ingredients
Fold in the chopped apple, corn, and thawed peas.
The apple and agave provide sweetness that balances the spicy wasabi and jalapeño.
4. Add the tuna
Drain the tuna well and gently flake it with a fork.
Add it to the bowl and fold everything together until evenly coated.
Don’t mash it into a paste—you want some chunks of tuna and distinct pieces of the vegetables.
5. Add the agave
Drizzle in 1–2 teaspoons agave syrup.
Taste and adjust.
You can add a little more mayonnaise if the salad is too sharp or spicy.
6. Season
Add salt and black pepper to taste.
For additional heat, add another small amount of wasabi or crushed jalapeño chips.
Chill
7. Refrigerate
Cover and refrigerate for at least 30 minutes.
For the fullest flavor, refrigerate it for several hours or overnight. Some versions of the recipe specifically recommend an overnight rest so the flavors can meld. Before serving, stir well.
Add the reserved crispy jalapeño chips at the end.
How to Serve It
Classic sandwich
Pile the tuna salad onto toasted sourdough or whole-grain bread with crisp lettuce.
Lettuce cups
Spoon the salad into butter lettuce leaves for a lighter option.
Crackers
Serve chilled with sturdy crackers for an easy lunch or snack.
Tuna salad bowl
Serve over greens with cucumber, avocado, tomatoes, and extra pickles.
Toasted sandwich
Spread the tuna salad between two slices of bread, add cheddar or Monterey Jack, and toast until the cheese melts.
Tips for the Best Version
Don’t skip the jalapeño chips
They’re one of the most distinctive parts of the recipe. They provide both heat and crunch.
Use a crisp apple
A sweet-tart apple such as Honeycrisp, Pink Lady, or Granny Smith works particularly well.
Start conservatively with wasabi
Wasabi varies considerably in strength. Add more after tasting rather than making the entire batch too spicy.
Keep the peas cold
Thaw the frozen peas but don’t cook them. Their fresh, slightly sweet flavor and firm texture work well in this salad.
Add crispy toppings last
If you’re making the salad ahead, reserve some jalapeño chips until serving so they don’t become soft.
A Creamier, Milder Version
If the original sounds a little too adventurous, use:
- ¾ cup mayonnaise
- 1 tsp wasabi
- 1 tbsp lemon juice
- 2 tbsp chopped pickles
- ½ cup apple
- ½ cup corn
- ¼ cup peas
- 2 tbsp crispy jalapeño chips
This keeps the unusual flavor combination while dialing back the heat.
Storage
Store the finished tuna salad in an airtight container in the refrigerator.
For best quality, eat within 3–4 days.
Keep crispy jalapeño chips separate until serving if you want them to remain crunchy.
Best Serving
For the full viral experience, pile the chilled tuna salad onto toasted sourdough with crisp lettuce, then add a few extra crispy jalapeño chips and a dill pickle on the side. The creamy tuna, sweet apple and corn, tangy pickles, spicy wasabi, and crunchy jalapeños make this much more interesting than an ordinary tuna salad
