Do not skip draining and squeezing the tuna to avoid watery salad., Keep vegetable pieces visible by not chopping too fine for texture., Use fresh mayonnaise within 3-4 weeks for best flavor., Taste and adjust seasoning at the end., Chill ingredients to keep the salad refreshingly cool and maintain texture., For lighter variants, replace half the mayo with plain nonfat Greek yogurt or use avocado/olive oil mayo., Add diced bell pepper, shredded carrot, or chopped dill for a veggie boost., Serve on toasted bread, lettuce wraps, crackers, veggie boards, or baked avocado halves., Store airtight in the coldest fridge shelf up to 3 days, avoid freezing to prevent texture loss., For meal prep, keep salad ingredients separate until just before eating to preserve freshness.