Matthew Mcconaughey's Tuna Salad Sandwich

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Defrost frozen peas.
  • 1/2 cup peas, frozen (70 g)
• Step 2
  Drain the tuna and canned corn.
  • 2 can tuna, drained (300 g)
  • 1/2 cup corn, canned (85 g)
• Step 3
  Chop up the red onion, dill pickle, and apple.
  • 1/2 red onion, diced (75 g)
  • 1 dill pickle, diced (50 g)
  • 1/2 apple, diced (75 g)
• Step 4
  In a bowl, add the tuna, vinegar, lemon juice, mayonnaise, wasabi, chopped red onion, chopped dill pickle, jalapeño chips, apple, agave, corn, and frozen peas. Mix.
  • 2 can tuna, drained (300 g)
  • 2 tbsp apple cider vinegar (30 g)
  • 1 tbsp lemon juice (15 g)
  • 1/2 cup mayonnaise (120 g)
  • 1 tsp wasabi (5 g)
  • 1/2 red onion, diced (75 g)
  • 1 dill pickle, diced (50 g)
  • 1/4 cup jalapeño chips (30 g)
    (or potato chips)
  • 1/2 apple, diced (75 g)
  • 1 tbsp agave nectar (21 g)
  • 1/2 cup corn, canned (85 g)
  • 1/2 cup peas, frozen (70 g)
• Step 5
  In an airtight container, store in the refrigerator for up to 3 to 4 days.

Per serving