As author Hank Shaw suggests, stuffed between any sort of bread is fine, including wraps and tortillas. He once even roasted some chiles, seeded and peeled them, then stuffed them with a Mexican-inspired salmon salad. You could even get super fancy and stuff some of your salad into a ramekin and serve it on a charcuterie board. After all, tuna salad, cut very small, is basically a rillette. Or skip the bread entirely and stand over the sink eating your tuna salad from the bowl.