Yum

I regret being absent of late and hope everyone is having a wonderful holiday season. My brain seems not to have caught up with how much my husband’s health and mobility have improved. Some days I have trouble getting out of bed when my heart and mind should be rejoicing. Please do not feel bad for me, though, as I will get there.

That said, he keeps me entertained with Youtube videos, including one by a darling food blogger named Emmy. I don’t use social media beyond blogging and thus am grateful she covered a recipe for tuna salad shared by actor Mathew McConaughey. As my title proclaims, it’s fantastic (!) to someone who’s not even a huge fan of canned tuna.

The balance of heat, mild sweetness, and crunch proved astounding. I generally dislike raw onion yet didn’t omit it. And, wow, the small amount didn’t upset my stomach one bit. Also, I didn’t try any until it sat overnight; that might have helped mellow the small bits of onion.

In case you’re unaware as I was, the recipe is below. Please let me know if you try it and your resulting opinion.

Ingredients:

1/2 cup mayonnaise, plus more as desire

2 teaspoons white wine vinegar

1 tablespoon lemon juice

2 teaspoons wasabi paste

2 teaspoons Italian dressing

3 tablespoons finely chopped red onion

3 tablespoons finely chopped dill pickles

1/3 cup crispy jalapeño chips (my guy found these on Amazon)

1/4 cup chopped apple

1/2 cup fresh corn kernels (I cooked them along with the peas for two minutes in the microwave and let them cool)

1/2 cup frozen peas

10 ounces quality tuna packed in olive oil, drained (my Albacore tuna came packed in water so I added a drizzle of olive oil)

Directions:

Stir mayonnaise together with vinegar, lemon juice, wasabi, and Italian dressing in a medium bowl until combined.

Add in onion, pickles, jalapeño chips, apple, corn, and peas, and stir.

Fold in the tuna until well combined. Add more mayonnaise if desired.

Serve immediately or refrigerate until ready to serve.

Do you enjoy any canned fish? And isn’t amazing how some foods, like many soups and stews, improve with a day or two refrigerated?

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