Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by cubing the green apple and finely dicing the pickles and red onion. Soak the onion in water for about 10 minutes to mellow its sharpness.
- In a large mixing bowl, whisk together mayonnaise, lemon juice, red wine vinegar, wasabi paste, oregano, salt, and black pepper until smooth.
- Gently fold in the drained canned tuna, corn, frozen peas, chopped apple, red onion, and pickles into the dressing until well coated.
- Cover and chill the salad in the refrigerator for at least 10 minutes to allow the flavors to meld.
- Just before serving, mix in half of the crushed jalapeño chips and reserve the rest for topping.
Nutrition
Notes
This salad can be prepared ahead of time for meal prep, enhancing the flavor when chilled.
