This is an old thread to revive, but:

I've never been able to duplicate a certain "fluffy component" found in some deli tuna. I am thinking particularly of Euro-something (I suppose I should look it up), a deli near Hilton TS. It's not your home tuna.

I was interested in this thread when it first came 'round (and contributed to it), and I've Googled tuna recipes, but in spite of effort never had any success in duplicating that tuna.

Today I believe I have. The problem has been with the mayo binder, I believe. So here is what duplicated that taste for me today:

Binder used was: Equal parts of mayo (or Miracle Whip or whatever), sour cream, and kefir. If you don't have kefir, maybe substitute an unsweetened, unflavored, extra sour yogurt? Or just add a tablespoon or two of buttermilk or (maybe?) milk, to thin out the mayo-sour cream mixture? Maybe a tablespoon of each, mayo, sour cream, kefir? Or two tablespoons each? Enough to blend the drained tuna anyway.

Also add a finely chopped egg, salt, generous pepper (needed, because otherwise this is very bland), and a dash of lemon juice or vinegar. Celery seed could be added if wished or a bit of pickle relish, your call.

They probably put their tuna through a food processor for smoothness too, since they deal with large quantities. For individual servings, just use a fork until as smooth as possible.

Anyhow, I think I may have solved the problem of the deli difference. The key is to get rid of that mayo heaviness and oiliness. I don't know for a fact how the delis get theirs so light and fluffy, but anyhow, I think I've solved the problem so far as I'm concerned. . . .