I love tuna, but it is never as good at home as it is when I get it at the local diner or subshop. What is the secret to making good tuna? I use albacore tuna packed in water, Hellmans mayonaise, chopped celery, salt & pepper and maybe some onion powder. Most importantly is that is has to be ice cold. I put a few cans in the fridge to always have it cold.