2naSalit!

Plus, it's cheating, "vinaigrette: is more than 1 ingredient unless you're ruining tuna with that stuff in a bottle.

Tuna is getting so expensive these days that you want as much extender as you can cram in there. Those cans are tiny and there's not much tuna left after you drain the water out for the cats.

While this recipe would have the tuna flavor front and center, it's something you'd serve with a very dry white wine as a first course, not as something between two slices of bread and wrapped in plastic for the kids.

I'd call this one "tuna dressed with vinaigrette and capers," not tuna salad. There's just not enough going on to call it a salad.

Tuna is usually too mild a flavor for me. Mackerel is a very nice in-between fish - and I think still sustainably harvested.

Calorie conscious? Light Mayo.

I love tuna salad, but don't care for capers. So I'll continue with olives and try the vinaigrette.

Oven on 400. Tuna, salt, pepper, Hellmann’s. Piece of bread, spread tuna, cheddar on top, dice some fresh tomatoes to go on the side while the cheese melts.

Just had one for a late lunch, extra fancy with both cheddar and mozzarella top.

I will stick with mayo for tuna sandwiches.

Tuna can be dressed up in lots of ways.

A surprisingly yummy way is to mix in curry powder, and sliced grapes or raisins.

I also like it with fresh lemon juice and snipped fresh dill mixed into the mayo. Or, try lemon pepper and fresh lemon juice mixed with the mayo.