Can't believe I've never seen this thread before. Naturally, with a name like tarragon, you know that it's a part of my tuna salad recipe.
I turned to the albacore tuna several years ago--the taste difference is definitely worth it, mercury levels be damned (I really don't eat it that often). I usually use the vacuum packaged tuna now; it's much less messy. Here's my recipe, which is fairly simple:
albacore tuna, flaked with fork
season with shake of lemon pepper, Old Bay seasoning, and tarragon
a dollop or two of sweet relish
Miracle Whip salad dressing
Mix gently, spread on toasted bread, toasted croissant or (best) toasted onion roll.