This classic tuna salad recipe doesn’t try to fix what isn’t broken. It has all the essentials for turning canned tuna (preferably oil-packed and salted) into something truly compelling. Just-enough mayo, capers, and lemon for brightness, celery and onion for crunch, and mustard and (optional) hot sauce for a little extra flavor intrigue. Feel free to sub Greek yogurt for mayo, or pickle relish instead of capers. Ingredients 2 LARGE OR 4 SMALL SERVINGS ¼ small red onion, finely chopped 1 celery stalk, finely chopped 6 Tbsp. mayonnaise 2 Tbsp. coarsely chopped parsley or cilantro 2 Tbsp. drained capers, finely...