mmm... tuna salad... even better in a sandwich... here's my recipe... somewhat traditional but contains more than enough vegetables to make it a salad, and pretty healthy too. This is for those who like a lot of zest, but the spice can be toned down for tamer palates.
1 can tuna;
1 cup mayonnaise-style dressing (I prefer not to use real mayonnaise, which I find too creamy);
1/2 cup each of finely diced red onion, celery, and radishes
(about 1 and 1/2 stalks celery, 5 radishes, and 1/5 of a medium-sized red onion);
a generous squirt of lime juice - squeeze of about 1/4 lime;
lots of cayenne pepper (I've never measured it but suspect I use about 1 and 1/2 to 2 teaspoons... basically I keep shaking it in until I think it's got to be too much, then add a little more. Somehow with the other flavours it becomes more mellow);
a generous dash of fresh-ground black pepper.
Mix it all together... taste... try not to eat it all before you've made it into tuna salad sandwiches! I recommend multi-grain toast, buttered, and lots of crunchy lettuce.