Add yogurt or avocado, not more mayo.

Yes, absolutely. The usual fix of more mayonnaise makes tuna salad greasy and heavy. There are better options.

Greek yogurt works almost exactly like mayo in texture, just tangier and lighter. Use a 1:1 swap for however much mayo you’d normally add. If you’re really worried about the tang, go half yogurt, half mayo.

Mashed avocado does the same thing with bonus healthy fats and a mild flavor that blends right in. One small avocado per can of tuna is about right. Just use it within the day or it’ll brown.

Other quick fixes: a drizzle of olive oil, a splash of pickle brine (also adds acid), or even a forkful of cottage cheese blended smooth. Any of these will fix dryness without turning your lunch into a mayo bomb.

Future you gets better tuna salad and doesn’t have to stare at a jar of congealed mayonnaise.