I make tuna with mayo, dill relish, dijon mustard and onion. NOM NOM NOM! Apples and tuna sound weird together.

I don't think I've created anything.

My generic tuna salad uses Miracle Whip Lite (less fat, more flavor IMO), relish (I have both dill and sweet to suit my moods) and lemon juice, but if I have some onion already chopped (I frequently chop more than I need and seal the extra away) it goes in... ditto with green pepper... tuna salad does not motivate me to chop specifically for it, but it's fun to toss stuff into...

But apple intrigues me... while I REALLY DON'T LIKE CELERY, I like the idea of adding more CRUNCH... but wait! I recall tossing in some crushed pineapple! not crunchy, but sweet and tart!

I will acquire extra cans of crushed pineapple or pineapple 'tidbits' (smaller than chunks) to throw into or on top of stuff. My pineapple salsa will sometimes be over 30% pineapple. And yes, pineapple on pizza, but not with ham or canadian bacon, pepperoni is the pizza meat that best balances the pineappliness for me.

The only thing I 'toss stuff into' that I've never tossed pineapple or other fruit into is my "Quick" Stacked Enchilada For One... round plastic container wider than a corn tortilla... open a can of enchilada sauce (preferably green) and dip the tortillas in it, then in-between layers of cheese, leftover chicken or beef, refried beans, chopped veggies (onions, peppers, tomatoes, zucchini, avocado if I have it, I even used green beans once, not bad but not special), sour cream and any-and-all different kinds of salsa I have (but never pineapple salsa). A little extra sauce dribbled on top and microwave one minute per layer plus one minute (usually 6 layers, 7 minutes). I always make it more elaborate than I intended (and usually more than I can consume in one meal, but it was microwaved once, it can handle it again), so the "Quick" is in quotes.

Osf, do you like corn? Brits and Irish put it in tuna instead of celery.

I like celery so I'll save it for something other than tuna salad. I sometimes make tuna salad with capers and dill pickles instead of sweet pickle.


And, I'm surely not the only person who doesn't like sweet pickle or miracle whip in deviled eggs or egg salad.

I make mine with mayo, sour cream, s&p, chives and parsley. To cut back on fat I usually mix in some buttermilk and splash of lemon juice instead of more mayo if it seems too crumbly.

I've tried a sprinkle of bacon salt but that's prretty meh.

I can't stand Miracle Whip at all, neither in nor on anything. Far too sweet. Same for sweet pickles, sweet potatoes and carrots. I don't like sweet vegetables.

My scrambled eggs with worcestershire, tobasco and oregano piled on fried bologna have caused many a nose to wrinkle.

My tastiest invention is eggs scrambled with cream cheese. Sauteed onions, herbs, and soft roasted potato bits are nice additions.

My personal loves for additions to tuna fish are (besides some mayo) Dijon mustard, celery, and chopped sweet onions (like Walla Wallas or Vidalias

I could see how apples would be good. I have chopped apples into chicken salad. Or dried cranberries into either tuna or chicken.

My mom used to make the best tuna salad: shredded carrot, celery, chopped black olives, mayo, pepper, lemon juice, and onion powder. It's that lemon juice and onion powder combo that really gives it a great taste. Everything else is optional (though I find the black olives essential too).

(Having lived in the midwest, I never understood the relish in tuna or egg salad thing. To each his own.)

And, I'm surely not the only person who doesn't like sweet pickle or miracle whip in deviled eggs or egg salad.

You are not the only person. I like both deviled eggs and egg salad to be savoury rather than sweet. I don't like Miracle Whip at all. Like Ardiril said, it's way too sweet.