DISCLAIMER: The following discussion assumes that the reader makes tuna salad with real mayonnaise, not some artificial whipped crap. If you are a pseudo-naise user, you need read no further.

Tuna (not the "good" stuff like BillD uses, but the ordinary everyday stuff most of use) comes packed in water or packed in vegetable oil, right? So ya buy the tuna packed in water 'cause it's supposed to be healthier, right? Then ya, drain the water off and add mayonnaise to it when you make tuna salad, right? Well, what's mayonnaise? Mostly vegetable oil! Why drain water and add vegetable oil when ya coulda bought it with vegetable oil in the first place?

So, when this non-chef prepares tuna salad he uses one can of tuna in water, one can of tuna in oil, and about a third as much mayonnaise as he would if using tuna in water all the way. That's still enough mayonnaise to make it look creamy and white instead of transparent and anemic.

The only problem with this system is that there's only about an ounce of tuna water to give the cats and there are four of them to fight over it.