My tuna salad preferences are very straightforward: Bumble Bee Solid White Albacore in water (no "Chunk Light", no oil, no Star-Kist), a tablespoon of mayo (Hellmann's) per can, and that is it. I will occasionally go crazy and add capers, or a bit of anchovy paste for umami flavour, but definitely no onion or celery. I am sure your own tuna tastes veer wildly from mine, and that's as it should be -- when you're dealing with controversial foods such as canned fish and mayonnaise, you're going to run into a lot of strong opinions. But one thing most tuna salad lovers can agree on is the implement with which you mash up the ingredients -- you use a fork, right? I'd like to suggest a faster alternative.