Difficulty Hard
Cook Time 10 min
Heat Medium 🌶🌶
A loaded, protein-packed tuna salad with bacon, crunchy veggies, and a creamy, tangy dressing — plus crushed jalapeño chips for that perfect salty crunch. This ain't your mama's boring tuna salad.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 3 (5-ounce) cans chunky tuna, drained 6 strips bacon, cooked crispy and crumbled 1 cup shredded cheddar cheese 1/2 cup chopped dill pickles 1/2 cup diced red onion 1 cup diced bell peppers (any color) 1 cup diced cucumber 2 jalapeños, seeded and diced 3 stalks celery, diced 1 cup frozen peas, thawed 1 cup white corn (canned or frozen, thawed) 3/4 cup heavy thick mayonnaise 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 cup crushed jalapeño kettle chips 1/2 cup crumbled feta cheese 2 teaspoons black pepper 1 teaspoon red pepper flakes 1 teaspoon dried thyme 1 tablespoon whole grain mustard (optional) 1 teaspoon wasabi paste (optional) Directions 1 Cook bacon until crispy, then crumble and set aside. Prep all vegetables by dicing them into small, uniform pieces. 2 In a large mixing bowl, combine tuna, bacon, cheddar cheese, pickles, red onion, bell peppers, cucumber, jalapeños, celery, peas, and corn. 3 In a separate small bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, black pepper, red pepper flakes, thyme, and optional mustard and wasabi if using. 4 Pour dressing over tuna mixture and gently fold everything together until well combined. 5 Fold in feta cheese, then top with crushed jalapeño chips right before serving. Serve chilled or at room temperature.
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