I'm seriously thinking of adding Tuna Salad/sandwiches/subs to my menu. My tuna salad will be twice as good as anyone elses, hence the name fourna. I use solid white albacore in olive oil, a little Hellmans, fine chopped celery,, finely chopped onions, dill relish, Italian dressing mixed in, and capers. I'll put this on a bed of greens or an Amaroso roll with Iceburg lettice and tomatoes. What adjustments would you make to this ?