If you're tired of tuna salad, I recommend switching gears and trying smoked trout. My friend and I have been composing lunches for years with the inexpensive canned fish and Trader Joe's sells a lovely version that is skinless in canola oil.
The fish is lightly smoked and is quite versatile. I usually make smoked trout with mayonnaise, but I happened to have creme fraiche, which adds a creamy thickness. The preserved lemons add acidity, but a few squeezes of lemon works as well. This salad is easy to make, and pairs well with an arugula salad, French lentils, or between multigrain bread.
Smoked Trout Salad
1- 4 oz can smoked trout
1 tablespoon creme fraiche (or mayonnaise)
1/2 preserved lemon, minced
several twists of black pepper
sprinkle of pimenton
In a small bowl, add the smoked trout, breaking it up with a fork. Add the creme fraiche, preserved lemon, and as much black pepper and pimenton as you see fit. Smash with a fork and serve on crackers, bread, salad, or on its own. Enjoy!