Matthew Mcconaughey's Tuna Salad Sandwich

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• Step 1

  Defrost frozen peas.

  • ½ cup peas, frozen (70 g)
• Step 2

  Drain the tuna and canned corn.

  • 2 can tuna, drained (300 g)
  • ½ cup corn, canned (85 g)
• Step 3

  Chop up the red onion, dill pickle, and apple.

  • ½ red onion, diced (75 g)
  • 1 dill pickle, diced (50 g)
  • ½ 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)
  • ½ cup mayonnaise (120 g)
  • 1 tsp wasabi (5 g)
  • ½ red onion, diced (75 g)
  • 1 dill pickle, diced (50 g)
  • ¼ cup jalapeño chips (30 g)
    (or potato chips)
  • ½ apple, diced (75 g)
  • 1 tbsp agave nectar (21 g)
  • ½ cup corn, canned (85 g)
  • ½ cup peas, frozen (70 g)
• Step 5

  In an airtight container, store in the refrigerator for up to 3 to 4 days.