How to Make Tuna Salad

1. Open the can of tuna with a can opener and drain it. Hold the can of tuna upright over the sink.
2. Hold the lid of the tuna can over the tuna, where it used to be. Push on the lid so that it presses down on the tuna.
3. Tip the can and lid, so that the excess water or oil runs out of the can, into the sink.
4. Plop the tuna into a bowl and break the chunks apart with a fork.

• 1 or 2 tbsp sweet pickle relish
• 1 tsp of spicy mustard, like Dijon
• White of one hard-boiled egg, chopped up
• 1 tsp or less of finely-chopped onion. For those who prefer a milder taste, try green onion or red (or "Spanish") onion
• 1 small stalk of celery, chopped up
• 1 apple, peeled, cored and cut into 1/4 inch pieces
• Handful of capers, chopped roughly
• Chopped olives or pickles
• Salt, pepper, fennel or tarragon to taste

You still drain a can of tuna and break it into chunks with a fork, but everything else is negotiable. As you might guess, dozens of recipes abound, each with a long list of ingredients. We've included a few suggestions below, but check out the references section below for even more ideas.

• Tuscan Tuna Salad, made with fennel, parsley, tarragon and greens
• Tuna Salad Surprise, featuring walnuts and Romaine lettuce in a dressing spiked with ground sunflower seeds
• White Bean Tuna Salad uses cannelini beans, arugula, basil leaves and red wine vinegar for a very Italian flavor

1. In a small bowl, add 2 tablespoons extra-virgin olive oil to an equal amount of lemon juice. Add salt and pepper to suit your own taste.
2. In a large bowl, fork apart your tuna and sprinkle in the herbs and vegetables you've selected.
3. Drizzle the dressing over the tuna mix, or toss everything together.