This recipe combines two beloved dishes into one tasty, low-carb meal that’s super quick and easy with no cooking required!
Tuna fish salad is my idea of the perfect summer meal. It’s quick to prepare while being light and refreshing yet satisfyingly filling. I’ve made tuna salad lots of different ways—from a simple mayo-and-fish combo to a more elaborate dish that includes hard-boiled eggs, chopped celery, mustard, and a myriad of dry seasonings.
This jalapeño popper tuna fish salad recipe finds middle ground at the intersection of easy and flavorful! I can mix it up in five minutes flat, but it delivers a nicely complex flavor profile that seems like it should be more difficult. Bringing cream cheese into the mix really elevates the richness of the dish. And the jalapeño pepper adds lovely earthy notes with a little kick of heat. Full disclosure: I left the seeds in mine because I like it hot! The bacon contributes its signature hint of savory smokiness, and the cheddar cheese brings in a bit of tangy sharpness to balance out the briny, delicate flavor of the tuna.
I lean on this recipe when I want my salad a little elevated. I still make a simpler version for a quick weekday lunch, but this dish is the perfect choice for a shared meal with my gluten-free niece or my sorority sisters.
Tips for choosing the best ingredients
Living a low-carb lifestyle involves a lot of label reading. For this recipe, the kind of mayonnaise you choose can have a big impact on both its flavor and carb levels. Check those labels for hidden starches and sugars that can tip the carb-counting scales. I recommend opting for real, full-fat mayo—nothing with “light,” “low-fat,” “flavored,” or “miracle” in the name.
Tuna is the star of this dish, so choose yours carefully. I lean toward tuna packed in water versus oil, which may seem counterintuitive for a diet focused on fats and proteins. Here’s why: The oil can leach important omega-3 fatty acids from the tuna as it sits in the can. When you drain it, the oil takes those nutrients away—but water doesn’t. However, if you really dig the richer flavor of oil-packed tuna and aren’t concerned about the loss of those omega-3s, you do you!
I’m also a fan of wild-caught over farm-raised tuna for a few reasons. The varied diet wild fish eat in their natural habitat tends to deliver leaner, firmer flesh with more trace minerals—as well as more intense flavor, which I prefer. On the other hand, farm-raised fish eat a more controlled diet that yields more uniform flesh with a milder flavor. There are some sustainability issues with farm-raised fish as well, though insisting on reputable, certified farms can minimize those.
How do I store leftovers?
Refrigerate any leftover tuna salad within 2 hours of making it. It’ll keep in a well-sealed, airtight container in the fridge for up to 4 days. I do not recommend freezing this dish, as it will become quite unappetizing from the freeze-thaw process.
Similar recipes to try
Hungry for more recipes that riff on a jalapeño-based appetizer? Check out this one for a Jalapeño Popper Keto Omelet, as well as this recipe for bacon-wrapped Keto Jalapeño Poppers and this oven-roasted Keto Jalapeño Poppers Recipe. Looking for more dishes that feature tuna fish? Try this Keto Tuna Melt Recipe, this Seared Tuna Steak Recipe, and this recipe for Southern-Style Keto Tuna Salad.
Jalapeño Popper Tuna Fish Salad
Ingredients
- 2 ounces cream cheese softened
- 2 tablespoons mayonnaise
- 5 ounces tuna packed in water
- 1 jalapeño deseeded and diced
- 1 tablespoon bacon crumbles
- 1 ounce cheddar cheese shredded
- 1/2 teaspoon onion powder
Instructions
- In a small mixing bowl, combine the cream cheese, mayo, and tuna. Mix until well combined.
- Fold in the jalapeño, bacon, cheddar cheese, and onion powder. Stir just enough to blend all the ingredients.
- Serve immediately.
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