I made my own tuna salad at home for lunch today but oops, I had No Mayo... I used Extra virgin olive oil instead it turned out Good. Cookie 
I used to make my tuna salad w/ mayo, chopped celery, pickle relish and chopped hard-cooked egg. Once when I was out of celery I subbed finely-chopped carrots and chopped pimiento-stuffed green olives, and I liked it so much that I often make it that way now!
I love canned tuna. I like tuna packed in water with some blackening seasoning stirred in and then just spooned onto rice crackers.
I also love sandwiches with tuna, tapenade and marinated artichoke hearts.
Below is my favorite tuna spread for parties or for greedily eating on my own. Once all the ingredients are together you don’t really identify it as tuna but it’s really delicious.
Spuma di Tonno
1 can oil packed tuna
1Tbls plus 1 tsp unsalted butter
1 Tbls heavy cream
2 tsp balsamic vinegar
2tsp soy sauce
2 tsp fresh lemon juice
Salt and pepper to taste
Directions
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
I also love sandwiches with tuna, tapenade and marinated artichoke hearts.
Below is my favorite tuna spread for parties or for greedily eating on my own. Once all the ingredients are together you don’t really identify it as tuna but it’s really delicious.
Spuma di Tonno
1 can oil packed tuna
1Tbls plus 1 tsp unsalted butter
1 Tbls heavy cream
2 tsp balsamic vinegar
2tsp soy sauce
2 tsp fresh lemon juice
Salt and pepper to taste
Directions
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
tuna combined with a vinaigrette (olive oil, vinegar, herbs/seasonings), minced carrot, minced onion and fill your celery stalks - nice and easy - I like that with a green salad furing the hot summer months