In case you like all the elements we felt funky about, here's what I did:
Mix 18 oz. well-drained canned tuna with a cup of halved grape tomatoes, a half-cup of halved, pitted olives (I used a blend from the olive bar), a bunch of capers, a handful of chopped onion, and a pinch of chopped dill. Stir in a glug of olive oil, juice of 1 lemon, salt, & pepper. Serve as a salad, on a bed of greens, iron sandwiches. Serves 4-6.