Canned tuna works fine in pasta salad if you handle it right.

Yes, but you have to be deliberate about it.

The main problem is overworking the tuna. Flake it gently with a fork—don’t mash it into paste. Add it last, after everything else is mixed and dressed. That way you’re not stirring the tuna into submission.

Oil-packed tuna holds together better than water-packed. If you’re using water-packed, drain it well and pat it dry with a paper towel before flaking. The less excess moisture, the less mush.

Also, let the pasta cool completely before adding the tuna. Warm pasta releases steam and moisture, which softens the tuna faster.

It’s not complicated. Just treat the tuna like a delicate final ingredient, not a base to mix into oblivion.