Cook bacon in a large heavy skillet over medium heat until crisp.

Transfer bacon to a paper towel-lined plate.

Drain off all but 1/4 cup of bacon fat from the skillet.

Return the skillet to the heat.

Add chopped celery and chopped onion to the skillet and cook until tender, about 5 minutes.

Add diced tomatoes, tuna (including the liquid from the can), tomato paste, chopped jalapeno, and 1 cup of water.

Simmer the mixture until thickened, about 20 minutes.

Whisk in the file powder.

Remove the skillet from the heat.

Serve the gumbo over cooked rice.

Crumble the cooked bacon on top of the gumbo.