How to make Matthew McConaughey's viral tuna salad

Oscar-winning actor Matthew McConaughey carries the air of being the chillest dude in Hollywood.

With his languid, free-wheeling persona it’s tough to believe anything in his life in less than all right, all right, all right.

However, despite his calm demeanour, it’s clear the guy has a penchant for powerful flavours.

If you haven’t already come across it whilst doom scrolling, you’re in for a head-spinner over how he makes a tuna salad.

Despite combining all manner of strong flavours that shouldn’t go together, the McConaughey tuna salad tends to get pretty good reviews from the brave souls who knock it together and give it a go.

It's a sight to behold (NBC)

Essentially, his tuna salad is a cupboard-clearing blend of odds and ends that, inexplicably, come together to taste a lot better than they look.

Let’s get into it.

The ingredients

Brace yourself, because it’s a long and bizarre list. For British readers, a cup is equivalent to 240ml or roughly 240g.

• A 12-ounce can of tuna

• A quarter-cup of mayonnaise

• A half-teaspoon of wasabi

• A tablespoon of lemon juice

• A tablespoon of red wine vinegar

• A tablespoon of Italian dressing

• A third of a red onion, finely chopped

• A quarter-cup of finely chopped dill pickle

• A quarter-cup of corn

• A quarter-cup of peas

• A third of a cup crispy jalapeno chips

• A third of a cup chopped apples

• One tablespoon of agave nectar

You’ll also need a mixing bowl to smash it all together.

He may be devastatingly handsome, but all those smelly ingredients likely take their toll (Tim Clayton / Contributor/Getty Images)

The method

1. Open and drain the tuna, then add it to the mixing bowl.
2. Add your quarter-cup of mayo and half-teaspoon of wasabi. Please note that wasabi can really blow your head off if you aren’t careful, so go easy on that stuff.
3. Then, add the lemon juice, red wine vinegar and Italian dressing to the bowl.
4. Stir it all together and give it a quick taste test. If the wasabi and acids are a little overpowering, you can add a little more mayo to dilute it.
5. Then add the red onion, dill pickles, corn, frozen peas, and chopped apples.
6. Stir in the agave nectar.
7. Add your jalapeño chips next. Crushing them up a bit seems the way to go.

And there you have it! As far as a tuna salad goes, it’s all pretty involved, and by God are there a lot of flavours going into the mix, but you’ll likely be pleasantly surprised by the concoction.

On Today with Hoda and Jenna, the hosts gave the recipe a spin and, amid mouthfuls characterised by a series of 'mmm's and a mumbled: "It's good!" The spice, however, did seem a bit much for their palates.

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