I love those star kist lunch kits.
With my apple juicy juice box(yes actually).
I’m such a toddler.
Oh! That IS interesting!
One doesn’t think of introducing that much umami (dark saltiness) in tuna salad. Intriguing.
Does anyone put miso in their tuna?
No mayo type…
Tuna.
Chickpeas.
Onion.
Bell pepper.
Tahini mixed with lemon juice for a dressing.
S&P
Mix well.
Serve with crackers or veggies
Heheh, I’m an adult, I assemble my own from fancy components now. 
My first reaction was ewwwww, then I remembered “oh, yeah - Spain” and checked to see that it was just albacore which is what I prefer as well. The fish called Bonito are in my opinion virtually inedible. Very mackerel-like and while a great many people love the strong flavor of mackerel I am emphatically not one of them.
A couple of tins of cocktail shrimp and/or crab meat (drained, of course) are nice additions too. I always like to keep my pantry well-stocked. 
Tahini, mmmmmmmm! 
Saltines are perfect if you just want to dig tuna salad out of a tub while watching TV.
A few months back, I was short on groceries, so I crumbled half a pack of Saltines into a bowl, mixed it with a tin of watery generic tuna (drained), some mayo, and a shot of lemon juice, and ate the lot with the rest of the crackers. It was very satisfying, and I had the same thing the next day.
The perfect tuna fish sandwich is always the one I’m about to eat!
Typically I open a pouch of tuna drop in diced onions a scoop of mayo mix it up smear on a slice of bread, top with sprouts and another slice of bread. Leftovers I scoop up with rice crackers or salt and vinegar chips.
Tuna, chopped onion, chopped hard boiled egg, and just enough Kraft Sandwich Spread to hold it together. Ideally served with a slice of tomato and some lettuce on Roman Meal bread (which is no longer available here 
).
I just mixed a drained can of oil-packed tuna with mayonnaise and onion powder and Old Bay (no time to make it better with additions, though I love capers and pickle relish). On seedy whole grain bread. I need to look for locally grown tomatoes. The best tuna sandwich I’ve had was at an airport somewhere in Florida, a very expensive one that I didn’t have time to finish and had to throw away. It had a touch of sweetness (not miracle whip!) .
Gotta have Avacado!
My classic tuna sandwich is pretty simple. I just need a couple of slices of wheat bread, a bit of mayo to keep everything moist and a can of tuna. I’m not that picky about the brand of tuna. On my shelf right now I’ve got some cans of StarKist and some cans of Bumble Bee. (Those two and Chicken of the Sea are generally what I wind up eating.) I always get tuna packed in water. I don’t think I’ve ever tried it packed in oil so much as once, to be honest.
One way: tuna, a couple heaping teaspoons mayo, some taco seasoning and/or a hot sauce (lime tomatillo being my current fav), placed folded into leaf lettuce.
Or I combine it with (gluten free) bread crumbs and an egg, and pan fry 'em up as patties with lemon pepper, Cavenders, garlic powder, and chili powder or taco seasoning. Throw on some mayo and some (gf) bread if you want sandwiches.
I’d like to try Cavenders seasoning sometime, but I find it hard to believe the family on the website is at all Greek. 
How could that possibly matter to you??
<Scratches head>
Anyway, there are tons of other brands.
Here’s a homemade copycat recipe:
Homemade Greek Seasoning Recipe
Ingredients
- 1 tbsp Salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Dried oregano
- 1 tbsp Dried parsley
- 1 tsp Black pepper
- 1 tsp Cornstarch (prevents clumping)
- 1/2 tsp Sugar
- 1/2 tsp Dried thyme
- 1/2 tsp Dried marjoram
Instructions
- Combine: Add all ingredients to a small mixing bowl.
- Blend: Whisk thoroughly until the spices are evenly distributed.
- Store: Transfer to an airtight jar or empty spice shaker.
Looks at picture of blond haired, blue eyed first generation Italian Father in Law.
Yeah - it checks out.
I grew up in Chapel Hill, and my favorite restaurant/used bookstore/used music store/concert hall was the Skylight Exchange, down a dingy alley. I spent many hours there as a teenager. My favorite dish was their African Tuna Melt, and to this day I make something kinda like it.
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Open a can of tuna in water. If you’re a disgusting opossum like me, make sure nobody else is around and then drink the broth straight from the can. If you have any class or dignity, just drain that nectar down the sink.
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Put it in a bowl. Add curry powder or garam masala, chili powder or cayenne, garlic powder or minced garlic, salt, olive oil, and honestly any other spices that sound good. Heavy hand on the spices.
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Mix it up real good.
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Mound it all on a slice of whole wheat bread, and top with cheddar.
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Toast it.
So, so good! (They also served it with peanut butter and cucumber slices, which is way better than it sounds, but I like the melt best of all).
North Italians are frequently blue-eyed and blonde, according to a former boss of mine who was of the same extraction. It’s the Germanic influence, I suppose.
His father was from Naples.