When I'm really good I make tuna salad with mustard. Lots of flavors to choose from.

Do you think you could handle an alternative mayo like Miso Mayo?

Here is a link that might be useful: Miso Mayo

I use a combination of non-fat plain yogurt and dijon mustard.

Nato--looks interesting; I will check it out at Whole Foods.
Would you think the original flavor or the garlic/dill would be a good first try (esp for the tuna salad)? (If it was just dill, I'd think that was the logical choice, but the garlic might be weird to my tuna-with-mayo tastebuds!)

Ljwrar: I have frequently had tuna with dijon on the side, and I like that, but have never made tuna salad (for a sandwich) like that. Will try--thanks!

Try buying pricier tuna that is canned in its own juices (not water or oil) and then not draining it, just mix up the meat and juice together.

One brand my DH who is on a low sodium diet likes is Rainforest. (25 mg sodium per serving in a 2.5 or 3 serving can, so even if he scarfs the whole can down at once it's still OK). The cans are about 4 bucks each, though. We get them at Hanneford markets. Most low or no sodium tuna is pretty bland, but that particular brand has a very good taste. I think they offer a regular sodium level one, too, but we haven't tried it.

I use some lemon juice in it, and if I'm being amibitious and it's going to be eaten in one meal (no left overs) I'll scrape off some fresh lemon zest. (Day old lemon zest can get bitter.) Fresh pepper is good, too, along with finely diced celery.

Are you trying to avoid the bad fats and calories in prepared mayo? Homemade mayo can be made with only good fats, and if egg yolks are in your diet, you're good to go. Oil, yolk and a bit of lemon juice and that's it, plus a bit of salt if you like. I use an immersion blender in a small straight-sided canning jar and whizz it right up in the jar, use what I want of a one-egg batch and store it with a canning jar lid on it. (I rarely finish up the batch before it goes bad, and aside from the tinge of guilt I feel throwing out spoiled food, I can always justify to myself when I use oil and an egg yolk, that I not going to actually eat all of those cals and fat, anyway.) Homemade mayo is so much better than any prepared product, it's in a class by itself, and after the first batch or two, seems to take no more trouble than, say, brewing coffee from scratch vs. instant.

Something I made the other day with tuna was a gigante bean and tuna salad. Gigante beans are a great potato-y bean, that holds up well in cold salads. It was like tuna mac salad, but much better for you. (I did use homemade mayo and chopped pickles, though.)

Try using one of the Kraft light salad dressings, such as a ranch or thousand island. Delish on tuna, lots of flavor. I am generally not a fan of low-fat things like that, but the Kraft Light Dressings are very good.

I've only tried the original Miso Mayo. You could add a bit of dill mustard, or even fresh dill.

I like it with seasoned rice wine vinegar, olive oil and whatever herbs and spices I feel like adding.
Usually basil, cracked pepper, thyme, and sea salt.
Also, chopped water chestnuts, celery, grated onion,...

So sorry, Natal... have no idea where "Nato" came from--maybe the news was on at the time? LOL!

Bumblebeez--I have never tasted seasoned rice wine vinegar; I will have to do a test batch!

I made this dressing recently for another salad and loved it, but I bet it would be good with tuna too:

1/4 c. rice wine vinegar
3 tbsp. fresh lemon juice
2 tbsp. plain yogurt
1/4 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. sugar or Splenda
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/2 c. vegetable oil
Hand full of fresh herbs (basil, parsley, chives or dry, teaspoon of each)

Pammy, don't give it a second thought. ;)

I sometimes mix one mashed avacado with a can of tuna, then add a little guacamole spice (Mine is from Epicure). Yum for me!

Carrie