Originally Posted by dliesse

Start with good tuna -- that, of course, is defined differently by different people. Beyond that:

If I'm making it just for myself, I use mustard instead of the white glop. I'm going to put mustard on the bread, anyway, so I just mix it in from the start. If I have to share it with somebody else, I'll use Miracle Whip; I hate mayonnaise with a passion!

Extra ingredients? Usually pickle relish -- dill or sweet, depending on my taste at the time, but well drained. Chopped or sliced black olives are good. Never considered onion before, but that sounds good. Too lazy to boil the eggs, but they're good when someone else is making it! With enough onion I don't need the crunch of the celery (another vegetable I'm not thrilled about).

In any case, the most important thing is to have just enough wet stuff to hold it all together. A good tuna salad, in my mind, should be moist but not dripping.