A big part of why tuna salad from restaurants and delis tastes so good is that they start with very dry tuna. When preparing canned/jarred tuna I mix in some de

A big part of why tuna salad from restaurants and delis tastes so good is that they start with very dry tuna. When preparing canned/jarred tuna I mix in some dehydrated onions after draining, cover and allow the mix to sit in the refrigerator for 15min. Add mayonnaise and other ingredients when the onions have rehydrated. The onions act as a desicant and get the tuna bone dry while adding some onion flavor.