All sorts of fresh veggies can add flavor, texture, and nutritional value to canned tuna, but adding similar-sized pieces of those with a little crunch works best.

Add bell peppers or carrots for a little sweetness, celery or cucumber for some freshness, and jalapeño for heat. Add red onion, shallots, or scallions to boost the flavor further.

Any herb will pair well with canned tuna. For example, you can add fresh dill to a classic tuna salad for a mildly sweet and tangy flavor and then pair it with pickles.

Add cilantro and chives for a peppery pop or fresh parsley and basil for a Mediterranean twist. Whatever herb you use, start slow and taste as you go to avoid overpowering flavors.

If you don’t like mayonnaise, swap it for Greek yogurt when making a tuna salad. The thick, creamy, tangy, and nutrient-dense Greek yogurt will do the job just as well.

When it comes to tuna dishes, acids bring balance to the flavors and cut through the richness, whereas spicy ingredients add heat, more depth, and complexity.

For a little acidity, add some red wine vinegar, lemon juice, or Dijon mustard to your canned tuna. To heat things up, add harissa, chili sauce, hot sauce, or diced green chiles.

Oil-packed tuna has a more complex flavor and a richer, more succulent texture than its water-packed counterpart, but some olive oil can make the latter just as appealing.

To start, drain the can of tuna and remove excess moisture. Then, mix it with a tablespoon of mild, high-quality olive oil before cooking or adding other tuna salad ingredients.