Dinner

Viral Tuna Salad Recipe

BySana Jeannette February 28, 2026February 28, 2026

Introduction

This Viral Tuna Salad is a refreshing twist on a classic favorite, combining creamy, tangy, and spicy flavors with a delightful crunch. It’s easy to make and perfect for a quick lunch or light dinner.

A close-up view of a white bowl filled with a mixed tuna salad dish showing several layers and textures: the base layer consists of crushed yellow corn chips, topped by a mix of light pink shredded tuna, bright green peas, yellow corn kernels, small white beans, finely diced red onion, small green pickle pieces, and small red and white apple chunks scattered evenly throughout. There is a light dressing coating the ingredients that adds a slight shine, and black pepper is sprinkled lightly on top. Two whole yellow corn chips rest on the side inside the bowl. The bowl sits on a wooden surface with a white marbled background visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup mayonnaise (plus more as desired)
2 teaspoons white wine vinegar

2 tablespoons lemon juice
2 teaspoons wasabi paste

½ teaspoon Italian seasoning
3 tablespoons finely chopped red onion

3 tablespoons finely chopped dill pickles
⅓ cup crispy jalapeño chips (crushed)
⅓ cup finely chopped apple

½ cup canned corn kernels (drained)
½ cup frozen peas (thawed)
10 ounces tuna packed in olive oil (drained)

Sea salt and pepper (to taste)

Instructions

Step 1: In a medium bowl, whisk together ½ cup mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Italian seasoning to create the dressing.
Step 2: Add the finely chopped red onion, dill pickles, crushed jalapeño chips, chopped apple, corn kernels, and thawed peas to the dressing.

Step 3: Stir the mixture until all the ingredients are well combined.
Step 4: Gently fold in the drained tuna, then taste and season with sea salt and pepper as needed.
Step 5: Serve the salad immediately with extra pickles or tortilla chips, or chill before serving if preferred.

Tips & Variations

Substitute wasabi paste with Dijon mustard for a milder flavor.
Add chopped celery for extra crunch.
Use Greek yogurt instead of mayonnaise to lighten the salad.

Serve on a bed of greens or inside a pita for a different presentation.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 2 days. For best texture, add jalapeño chips just before serving to maintain their crunch. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A large white bowl filled with a mixed salad showing a colorful blend of finely chopped tuna, corn, green peas, diced red onion, and pieces of yellow corn chips scattered evenly throughout. There are three large corn chips placed on the right side of the bowl for garnish. The bowl is held by a woman's hand in the bottom left corner. The bowl is placed on a rough-edged wooden plate over a white marbled surface with some additional corn chips placed around the bowl. A light beige cloth is folded on the top left side near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

This recipe is designed for canned tuna packed in olive oil for convenience and flavor. Using fresh tuna would require cooking and draining, which changes the texture and taste. For a quick meal, canned tuna is best.

Is there a substitute for wasabi paste?

Yes, if you don’t have wasabi paste, Dijon mustard or horseradish can provide a similar spicy kick, albeit milder. Adjust the quantity to your taste preferences.