I occasionally make tuna salad for sandwiches. The reason for making tuna salad is to have a meal that is high in omega-3 PUFA and to reduce my cholesterol intake.
I like canned albacore tuna but it has a higher probability of having mercury content than the canned light tuna. I don't like the smell and taste of light tuna but it has a lower probability of containing mercury. To offset the traits of light tuna I mix it with albacore and , of all things, a can of sardines which also have negative gustatorial traits. The sardines are very high in omega-3. There is a positive synergistic effect of the combination of the light tuna and sardines, they offset each other.
Take a 6 oz. can of each type of tuna and a can of sardines, mix them in a bowl after draining the tuna. Add diced onion, diced celery, mayonnaise, a little mustard, and optionally, some ground red pepper. Spread on bread and chow down.