The ULTIMATE Tuna Salad – loaded with mayo, mustard, red onion, jalapeños and bacon! This tuna salad is delicious all on its own or in a sandwich or melt!

There are certain recipes that are “as American as apple pie”… and tuna salad is definitely one of them. It’s a classic recipe that dates back to the early 1900’s, and countless versions of it have been dreamt up since then.

It can be made with anything from mayo to Miracle Whip to ranch dressing to balsamic vinegar, with additions ranging from pickles to hard boiled eggs to avocado and more. In other words, when it comes to tuna salad, there really are no rules.

Which is probably one of the things I love about it so much! You can add what you like and leave out what you don’t. Although in the case of this Loaded Tuna Salad… you’ll definitely want it ALL. Packed with white albacore tuna, crispy bacon, red onion, and jalapeños, it’s hands down the best tuna salad I’ve ever tasted. Delicious straight out of the bowl OR in a tuna salad sandwich!

what you’ll need for this recipe

Tuna – This recipe starts with 12 ounces of tuna. I used canned solid white albacore tuna packed in water. This is always my preference in recipes because it’s a neutral starting point vs. tuna packed in oil. You can feel free to substitute any type you prefer, including chunk white or chunk light packed in water or oil. You can also use fresh cooked (not canned) tuna if you prefer.

Onion – I added 1/4 cup of chopped red onion to the tuna for freshness, flavor, and a bit of crunch. Feel free to use any type of onion you like, including yellow, white, sweet, or green. You can also leave the onions out if you prefer.

Jalapeño – For this “loaded” tuna salad I decided to add minced jalapeño in place of the more traditional celery. Jalapeño adds delicious flavor and a little bit of heat to the recipe, and it fits the flavor profile I was going for. If you’re not a jalapeño fan, feel free to substitute any color of chopped bell pepper.

Bacon – It can’t be called loaded without bacon, right? I added 3 pieces of crispy, crumbled bacon for an absolute flavor explosion. Pro tip: use store bought bacon bits as a time saver!

Mayo – I love a mayo-based tuna salad, so I used 1/4 cup of mayo in this recipe. I also added 1 Tablespoon of Miracle Whip for a slightly sweet, tangy zip. This is an optional addition, but I definitely think it’s one worth trying!

Mustard – To the mayo mixture I added 1/2 Tablespoon of yellow mustard. Feel free to substitute stone ground or dijon if you prefer.

Lemon juice – 1/2 Tablespoon of lemon juice brightens up the flavors and balances out the creaminess of the mayo. Use fresh or bottled… whichever you have on hand.

Salt & pepper – In terms of seasonings, all this recipe needs is a bit of salt and pepper. I used 1/8 teaspoon each of kosher salt and fresh cracked pepper.

how to make loaded tuna salad

Cook the bacon. Start by cooking the bacon until it’s nice and crispy. I typically use my Oven Bacon recipe, but you can also make crispy bacon in the air fryer or in a frying pan.

Chop the onion & jalapeño. Next, chop the onion and jalapeño to your desired size. I made the jalapeño nice and small to disperse the flavor and heat.

Combine the ingredients. Finally, drain the tuna and combine all ingredients in a medium mixing bowl. Stir to incorporate… and you’re all set!

albacore tuna vs. light tuna

Albacore is a larger fish with lighter colored flesh, a firmer texture, and a milder flavor than chunk light varieties. Chunk light is sourced from a variety of smaller tuna fish and is darker in color with a stronger flavor. I definitely appreciate the fresh, mild flavor of albacore as a starting point for recipes. I also prefer the firm, steaky texture to the flakier texture of chunk light. As with everything, tuna is a matter of preference, and you can use either variety in this recipe.

Recipe Variations

Use any variety of tuna OR substitute canned salmon
Add chopped celery or bell peppers
Substitute pickled jalapeños
Add chopped pickles or pickle relish
Use any variety of mustard
Add 1/4 cup finely shredded cheddar cheese
Add chopped avocado or hard boiled eggs

Make Ahead & Storage Tips

This recipe is easy to prep ahead for weekday lunches or easy dinners. To do so, cook and crumble the bacon. Chop the veggies and store everything separately in small ziploc bags or airtight containers in the refrigerator. Make the sauce by combining the mayo, mustard, lemon juice, salt and pepper. Store the sauce in an airtight container in the refrigerator, as well. When you’re ready to eat, simply combine all the prepped ingredients in a bowl and enjoy! Leftover tuna salad will last for 2-3 days in the refrigerator.

more tuna recipes you’ll love

history of tuna salad

So how, exactly, did it become a classic? Well, in the 19th century, these “salads” were a way of eating up leftovers. People would save their leftover scraps of ham, chicken, or fish from dinner, combine them with other leftovers like celery, pickles, and olives, mix them with mayo and serve them on lettuce for lunch the next day.

Around the end of the 19th century, women began spending more time out in public at department stores, museums, and lectures. A new brand of restaurants opened up to cater to them, serving the very type of food they had served one another at home: salads. As women became busier not just in public, but in the work force, the restaurants and lunch counters began serving them between two pieces of bread. And once canned tuna was introduced? Well, the rest is history!