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I'm blown away by how many people put hard boiled eggs in their tuna salad - I have never seen this practice, neither in any deli I have been to, not in anyone's homemade tuna salad. I don't mind hard boiled eggs as they are a great source of protein, but I think the resulting mix can't really be considered tuna salad - maybe egg and tuna salad?
I use celery salt, one rib of fresh celery (but I strip the "veins" out first and chop very fine) some minced onion (green onion works too) chopped dill gherkins and the best quality mayo I can get my hands on (no soybean oil!) a little Dijon mustard or grainy mustard goes a long way.
I have a feeling some places may add MSG to enhance the flavor - wouldn't hurt to ask next time you are at the place where you love the taste of the tuna salad! They should be able to tell you - some people have a sensitivity to MSG.
O.K. I've gone without long enough. I gave in and paid the new 400% increase price for Starkist Premium tuna. Not Albacore the regular has better taste to me. In olive oil whatever... Dinky can, 3 eggs to make the most of the new pricey stuff. Dill pickle and Mayo. Love it! Still not sure where it's made but it was flaky and not the "new" mush. Thanks Roosty!
P.s. a little celery would have been good...I forgot about it!
I'm blown away by how many people put hard boiled eggs in their tuna salad - I have never seen this practice, neither in any deli I have been to, not in anyone's homemade tuna salad.
Putting egg in tuna salad must be a regional thing, just like putting relish in tuna salad.
Well..... I always thought Tuna was inexpensive and a great buy. But we paid around a dollar for 2 or 3 of the small cans (any brand) for many years. It was always flaky and obviously cut whole from the fish. Suddenly the last year or two those have turned to mush. I've heard it's being processed in China as the reason. I mean they need to make a soup of melamine and other waste products. So if you get the Starkist Gourmet choice it's the familiar flaky stuff. I'm still concerned as to point of origin. We all need to force the U.S. Gov't to demand full disclosure. Especially on imported products. Especially from China.
...Yes, the tuna was good ..but why is it now $1.44 a can??
BTW, I think tuna salad without eggs should be called a pate'!
Ironic you should mention this. I never buy restaurant tuna (or "deli" as you call it) because, IMHO it tastes awful.
My tuna is made with Miracle Whip (which I love) which gives it a real "zing" rather than blah mayonnaise, which I presume the restaurants are using.
I also add green relish, and once in a while boiled eggs (cut very, very small).
I use "light" tuna because, to me, it tastes just as good as white or Albacore. The secret is to drain it very, very well (squeeze the lid down on the can very hard after opening until as much moisture as possible is removed).
Then mix with a conservative amount of Miracle Whip (not too much, because then it is too mushy).
I'm so glad you asked this question. It's been driving me crazy. I just can't make tuna like the deli.
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I always thought Tuna was inexpensive and a great buy. But we paid around a dollar for 2 or 3 of the small cans (any brand) for many years. It was always flaky and obviously cut whole from the fish. Suddenly the last year or two those have turned to mush. I've heard it's being processed in China as the reason. I mean they need to make a soup of melamine and other waste products. So if you get the Starkist Gourmet choice it's the familiar flaky stuff. I'm still concerned as to point of origin. We all need to force the U.S. Gov't to demand full disclosure. Especially on imported products. Especially from China. 
