In a small mixing bowl, whisk together the mayonnaise, wasabi paste, fresh lemon juice, white wine vinegar, Italian salad dressing, honey or agave syrup, kosher salt, and black pepper until completely smooth and emulsified.

Flake the well-drained canned tuna into a large bowl using a fork, then add the finely diced red onion, chopped dill gherkins, diced green apple, sweet corn kernels, and frozen peas straight from the freezer.

Pour the prepared wasabi mayo dressing over the tuna and vegetable mixture, folding gently with a rubber spatula so the fish flakes stay intact and every piece of apple and corn gets coated.

Fold in the crushed jalapeño chips or crispy fried jalapeños right before serving to preserve maximum crunch, then pile the salad into butter lettuce leaves or onto toasted sourdough bread.