Today I made a variant of my 'Tastemaster's Tuna'.

~1.5 cups of finely chopped celery
1 coarsely chopped yellow onion
3 finely chopped baby carrots
2 finely chopped red radishes
coarsely chopped top of a sweet green pepper
coarsely chopped top of a mild red pepper
~10 rings of hot banana pepper, finely chopped
~1 tbsp brown mustard
~1 tbsp grated full-strength horseradish
~3 tbsp Pfeiffer's light ranch dressing
3 cans of Chicken of the Sea solid white albacore tuna in H2O

Usually I use red onions, but I have an abundance of yellow on hand. Also, the dressing was an "emergency" replacement since, much to my surprise, I didn't have mayo on hand [I usually have too much and end up throwing expired unopened jars away]. It gave it an interesting/different taste.

Had as much as would fit on the top of 2 halves of a Thomas' English muffin and liberally chomped on a bunch more without bread.

There's lots now for another time and/or snacks. I often take romaine lettuce leaves and use them to 'wrap' the tuna. I also have some yellow and green zucchini to slice to use as "crackers".