You can't improve on the classics, and Tuna Foof is among them. Here's what I wrote last August on the topic. I'm Christine Potter, and I approve of this recipe:
Mayo. I'm talking mayo, ladies and gentlemen. Mayo is the substance that holds summer together. I'm talking a dish A24r DJ and music director Tom Jones taught me. I'm talking Tuna Foof. It was a meal of his childhood.
Tuna Foof is quick, cheap, and tasty. It is just the thing on a summer night. Everyone loves it. It's a tuna fish macaroni salad. Gourmets may sneer, but once they get a little of it, they will eat a LOT of it. Here's how I do it:
One box of macaroni (I use ziti or fusilli, but elbow is classic, and although I use whole wheat pasta, plain old non-fancy white pasta is classic, too.)
Two cans of light (not white) tuna fish. These days I do Italian imported. But Bumble Bee is fine. Drain well before using, and give a quick sort of semi-rinse if there's a lot of oil (don't really wash it, but get enough oil off so it won't be too heavy)
A couple of ribs celery, chopped fine, AND OR half a red or green pepper, also chopped fine
A ripe summer tomato, diced, or a handful of cut-up cherry tomatoes
A handful of fresh dillweed, or a shake of dried
Mayo to moisten. How much is up to you. Be generous.
A squeeze of lemon juice.
Salt and pepper to taste. (I find this often does not need salt, if you've used enough in the pasta water.)
Cook the pasta in well-salted water until quite tender--a bit past al dente. Drain well, and rinse in cold water to speed cooling. Mix with the rest of the ingredients in a nice, big bowl. Adjust seasoning: more lemon? A grind of pepper? Chill and serve ice cold.