Matthew McConaughey's Tuna Salad Is Different (But Delicious)

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His "recipe" is a real wild card, but it makes an amazing tuna salad.

I once had the chance to participate in a voiceover recording session with Matthew McConaughey, just the two of us in a sound booth. At his ease and effortlessly charming, he drank kombucha and did push-ups in between takes. Given that tidbit, I actually think it helps make more sense about his tuna salad recipe. (Maybe.)

If you're searching for a tuna salad that's loaded with crunch and impressive ingredients, Matthew McConaughey's Tuna Salad is a big hit with a unique personality that's just as laid-back as he is. This is like that tuna salad you used to know from high school, but now it's totally different - you're like, "Is that you, Tuna?"

where executive chef Nicole McLaughlin interprets naturally, in her own words, and gives this whimsical tuna salad some shape.

Matthew McConaughey's advice on this salad recipe is, "You gotta taste it and adjust. You gotta experiment."

Combine Italian dressing, lemon juice, and vinegar in one bowl, and separately mix a relish made from apples, corn, peppers, and pickles in another bowl. Try a bite - it's tangy, crunchy, and features frozen peas at their best. The wasabi and Italian dressing elements may initially seem incompatible, but they unexpectedly taste lovely together.

, which I thought was clearly pickled jalapeño slices in a jar, but who can be certain? McConaughey dances to the beat of his own drum.

You know, the kind of tuna that's packed in oil is a real treat. It's the polar opposite of water-packed tuna, and I'll take the rich, tender, and moist kind over that any day - it's like opting for chicken thighs over breast meat. When I crack open a can of it, you know, the kind with the pop-top lid, it's like I'm feeling as cozy and relaxed as one of those adorable fluffy white housecats in a commercial, just pouring it into my mix.

Straight up, this tuna salad is amazing. I love the unexpected burst of crunchy apple (total Martha Stewart vibe) and the peas taste like popping boba in your mouth. For the "fresh corn," I used a can of smoky, fire-roasted kernels from the grocery store. Normally, wasabi might overpower the tuna, but in a clever move, it adds a subtle, buzzing heat that lets the tuna take center stage.

First, you can serve the tuna salad by just stirring it with a spoon or, more uniquely, by blending it with some potato chips, letting it sit overnight in the fridge so the chips can absorb all the flavors. (He says this actually makes it even better.) I also like combining the tuna salad with crisp lettuce leaves for a fun "taco" or simply piling it on rosemary-flavored crackers and other crunchy snacks, like kettle-cooked potato chips. After all, Matthew McConaughey would certainly follow your own path and do what feels right to you.

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