Dice the green apple and finely chop the pickles and red onion. If desired, soak the onion in cold water for 10 minutes, then drain well.
In a large bowl, whisk together the mayonnaise, lemon juice, red wine vinegar, wasabi, oregano, salt, and black pepper until smooth.
Add the tuna, corn, peas, apple, pickles, and onion. Stir gently until everything is evenly coated.
Taste the salad and add more wasabi if you’d like extra heat.
Chill in the refrigerator for about 10 minutes.
Just before serving, crush the jalapeño chips. Fold half into the salad and sprinkle the remaining chips over the top.
Serve in sandwiches, pita bread, lettuce cups, or with crackers and enjoy.
