When I was in seventh grade, my best friend's mother used to make the most incredible tuna salad, served on whole wheat bread with lettuce. At school, I would actually trade my dessert for half of my friend's tuna sandwich. Eventually I convinced my friend's mother to share the recipe with me, and it's still one of my favorites today.
2 cans light tuna in water, thoroughly drained
2 hard-boiled eggs, mashed
1 small yellow onion, finely chopped
4 Tbsp mayonnaise (more or less, depending on your taste)
1½ tsp dried dill
1 tsp paprika
1 dash spicy mustard
Mix all ingredients in a medium bowl.
Serve as a salad, or on lightly toasted bread between two leaves of lettuce.