Tuna · Mayo · Celery · Herbs
Tuna for dinner doesn’t have to mean “noodle casserole.” For a cooler take on tuna, open and drain a can or two of your chosen brand. Plop the tuna into a bowl and add some chopped celery—about 1⁄2 stalk per person (dill pickles can sub, if your fridge is bare). Stir in mayo a dollop at a time. Go for the Goldilocks standard: Not too dry, not too goopy. Just right. Serve in a romaine lettuce boat, topped with your fave chopped herbs. Because there’s nothing fishy about not cooking.
(When in doubt, add salt and/or pepper.)