Matthew McConaughey’s Viral Tuna Salad
This flavorful tuna salad combines crunchy vegetables, fresh herbs, creamy avocado, and a zesty dressing for a protein-packed meal.
Ingredients
2 cans (5 oz each) tuna in olive oil, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
2 tablespoons finely chopped red onion
2 tablespoons chopped dill pickles
2 tablespoons chopped jalapeños (pickled or fresh)
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 ripe avocado, diced
1 tablespoon extra-virgin olive oil (optional)
Instructions
In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper.
Add the tuna and gently break it into bite-sized flakes.
Fold in the red onion, pickles, jalapeños, capers, parsley, and diced avocado.
Drizzle with olive oil, if using, and gently mix until everything is evenly combined.
Taste and adjust the seasoning with additional lemon juice, salt, or pepper if needed.
Chill for 15–30 minutes before serving for the best flavor.
Serving Suggestions
Serve on toasted sourdough or whole-grain bread.
Spoon into lettuce wraps for a low-carb option.
Enjoy with crackers, cucumber slices, or celery sticks.
Add to a salad or stuff into pita pockets.
