Tuna salad- most people think of it as something you put on a sandwich. Mayo, celery, onion, a can of tuna... pretty simple.
In my family, it had some added ingredients. Most notably, cold pasta. Preferably bow ties or rotini. Shredded cheese. Old Bay. A few splashes of apple cider vinegar. Celery salt. Lots of pepper.
I understand why this meal was a staple in our household growing up. It's fast! The ingredients are largely kitchen staples, almost always on hand. It's also good, if strangely so.
The first time I told my husband I was making tuna salad for dinner and I produced a cold pasta salad, he was very confused. But now, it's a meal we both resort to on days when we just don't want to think about what to make or eat... when we want something nostalgic and comforting, and don't want to spend much energy, time or money.
In my opinion, while it's good freshly made, it's best eaten the next day as leftovers, directly from the tupperware container. Time for lunch!