If you’ve been anywhere near TikTok or Instagram lately, you’ve probably seen it: Matthew McConaughey’s now-famous “clean out the fridge” tuna salad. He first talked about it on the 2 Bears, 1 Cave podcast, describing a Sunday family staple loaded with wasabi, apple, corn, peas and crispy jalapeño chips — and the internet has not stopped talking about it since
I had to try it for myself, and honestly? It shouldn’t work — but it really, really does. The wasabi mayo gives it a gentle kick, the apple and corn add sweetness, and those crushed jalapeño chips fold in the crunch a normal tuna salad is missing. This is now firmly in my regular lunch rotation.
Why This Recipe Works
McConaughey calls this his “clean out the fridge” salad, and that’s really the beauty of it — it’s endlessly adaptable. Add more or less of anything depending on what you’ve got and how you like it . A few reasons this combination just clicks:
• Wasabi mayo adds a subtle heat that builds rather than overwhelms.
• Apple and corn bring natural sweetness that balances the vinegar and pickles.
• Crispy jalapeño chips replace the usual celery crunch with something far more interesting.
• A touch of agave or honey rounds everything out.
Ingredients
Makes about 4 servings
For the dressing
• Mayonnaise — 1/2 cup (115g)
• Wasabi paste — 2 tsp (10g)
• White wine vinegar — 2 tsp (10ml)
• Lemon juice — 1 tbsp (15ml)
• Italian dressing — 2 tsp (10ml)
For the salad
• Tuna in olive oil, drained — 10 oz (280g)
• Red onion, finely chopped — 3 tbsp (30g)
• Dill pickles, finely chopped — 3 tbsp (30g)
• Crispy jalapeño chips — 1/3 cup (15g)
• Apple, chopped — 1/4 cup (35g)
• Sweetcorn kernels — 1/2 cup (75g)
• Frozen peas — 1/2 cup (65g)
• Agave syrup or honey — a touch, about 1 tbsp (15ml)
Method
- Make the dressing. In a medium bowl, whisk together the mayonnaise, wasabi paste, white wine vinegar, lemon juice, and Italian dressing until smooth.
- Add the crunch and sweetness. Stir in the red onion, dill pickles, jalapeño chips, apple, corn, and peas until everything is coated in the dressing.
- Fold in the tuna. Gently fold the drained tuna through the mixture, taking care not to break it up too much. Add a touch more mayonnaise if you like it creamier.
- Chill (if you can wait). McConaughey recommends letting it sit in the fridge overnight — he says the flavours “coagulate” and it tastes even better the next day (City Cast Austin). That said, it’s completely delicious eaten straight away too.
How to Serve It
This tuna salad is endlessly versatile:
• Piled onto a sandwich with good bread
• Scooped into butter lettuce cups for a lighter lunch
• Served with crackers or pita chips for dipping
• Straight out of the bowl, no shame
Recipe Notes and Tips
• No measurements are set in stone. McConaughey never gave exact quantities — every published version (including this one) is an estimate, so taste as you go and adjust the wasabi, vinegar, and sweetness to your liking.
• Use good quality tuna. Since tuna is the base of the whole dish, it’s worth using a nicer tin packed in olive oil rather than water.
• Keep the jalapeño chips crunchy. If you’re not eating the salad right away, hold back the chips and stir them in just before serving so they stay crispy.
• Storage. Keeps well in the fridge for up to 3–4 days in an airtight container.
Frequently Asked Questions
Does this tuna salad really have wasabi in it?
Yes — it’s mixed into the mayonnaise for a subtle kick rather than a strong wasabi flavour. Start with less if you’re unsure and add more to taste.
Can I make it without mayonnaise?
Some versions swap the mayonnaise for Greek yoghurt for a lighter, higher-protein take, keeping the rest of the recipe the same.
What’s the best tuna to use?
Good quality canned tuna packed in olive oil, well drained, works best for flavour and texture.
Why does McConaughey call it a “clean out the fridge” salad?
Because the exact ingredients and quantities are flexible — it started as a way to use up whatever was left in the fridge on a Sunday.
LCChaosandhome 