Now I am wanting tuna, too! In the summer - I like to make it as part of a cold pasta salad - basically the same as always only adding it to elbow or seashell (or any) pasta. I like penne too because it is chunky and meaty! It makes a nice summer meal and the pasta extends a can a tuna to feed up to four people. Fixed without pasta - sometimes I serve it inside a fresh tomato.

A few ways we like it:
**the traditional way with mayo, onions, sweetrelish, green pepper and LOTS of hard boiled egg a dab of mustard is good, too.

**with chopped waterchestnuts for crunch or raisins for some sweetness.

**with thawed frozen peas, cheese cubes and canned green chilis. This really is GOOD!

**I think my way with pecans and chopped apples is a southern thing - not sure, but along with mayo or Miracle Whip it is a good salad.

I usually make it with nonfat mayo to make it healthier as I cannot tell any difference to regular mayo.

Sometimes I make the same salads only using crab, imitation crab/seafood or shrimps YUM!!