try adding dill and capers, maybe a dash of lemon juice or Worcestershire sauce.

Use Cajun seasoning powder (Tony chacheres is my go to), and lemon pepper, a large spritz of lemon, and mix Frank’s red hot in with your mayo (I’ve not tried Kewpie Mayo, maybe you don’t want to pollute it). Some red chili flakes and Italian seasoning, maybe some garlic or onion powder, is my tuna mixture for tuna melts.

(I am in no way a chef, but this is what I make when it’s my turn to cook)

For something in the other direction, try chopping dates and adding them to your tuna.

If you’re already putting it into onigiri, try adding pickled plum or pickled ginger

Grew up in the southern US where we pretty much treated canned tuna as a conduit for mayonnaise & an excuse to eat ritz crackers for dinner.

Given that, I took to just adding diced tomatoes to the mix, which at least gave the meal a hint of nutritional value.

Not sure how well that combo works onigiri, but thought I’d put it out there.

When I was living on the road, I used to enjoy making what I’d call “Poor Boys”.

Tuna + Mayo. Put it in a hotdog bun, along with a leaf of lettuce.

Take a look at the flavored pouches of tuna. They’re comparable price to the cans, but they don’t need to be drained.

Chopped pickles and hot sauce with the.mayo is my go to answer. Or chopped smoked Chipotle in Adobo sauce. Veg like tomato and celery also work well.

Maybe add some sliced grapes or chopped walnuts? Or if you want something fermented/pickled maybe add some chopped up kimchi? I bet some radish kimchi would give it a nice crunch

This was my college-era budget-stretcher:

Mix into 1 can of tuna (in water) …

• Equal parts Hellmann’s Organic Mayonnaise* and Inglehoffer Original Stone Ground Mustard*.
• 1-2 diced Claussen Hearty Garlic Pickles*.
• Sliced pepperoncini.
• Salt, pepper, cayenne to taste.

… and serve with toast or crackers.

*These are my brands. Just use whatever you got.

I used to eat a pasta sauce with canned tuna that also had onion, yoghurt (or cream) and capers. Depending on the amount of effort you want to put in, maybe just adding some capers might work :)

I used to use tuna to make my typical Mac and cheese more filling so you can go that route.

However, since you were mentioning rice I would add some kimchi, rice wine vinegar and sesame seeds.

Probably not what you’re looking for but also a neat camping trick so here it is.

Partially open the lid, stuck a folded paper towel inside it so it soaks up the oil and light it on fire. It’ll burn for several minutes and you can use that heat to cook something else.

At the end remove the paper towel and the tuna will have been cooked nicely.

For something totally different: tuna patties

• 2 cans of tuna, drained
• 1 egg
• 1 sleeve of saltine crackers, crushed and divided
• Worcestershire sauce, optional
• Favorite frying oil

Crush crackers into crumbs. Set aside approximately 1/3-1/4 to bread patties. Put remainder into a bowl. Add egg and drained tuna. Add a few dashes of Worcestershire sauce if desired. Mix together and form patties. (I usually get 2 to 4 patties per can.) Coat outside with cracker crumbs, fry in oil until outer crackers are golden brown. Serve and eat.

Can also be made with canned salmon. My kids like eating them with ketchup or steak sauce. This is actually what I’ll be making for supper tomorrow night. You could totally eat this up with spicy ketchup.

Swap you can of tuna with salmon, but don’t tell yourself.