The only one I contribute to is Gothamist, because I have some friends there (virtual and IRL).
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I’m making these this week.
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It wasn’t the tuna I hated in tune casserole. The frickin cream o’ mushroom soup always hit me wrong, especially the smell. It’s a product I could never quite make peace with.
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Not until the tater tot hotdish passes the gullet. 
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I had no idea Tuna Mornay was another word for Tuna Casserole
This one looks interesting, with the addition of miso
https://akispetretzikis.com/en/recipe/6984/patates-ogkraten-me-kapnisto-tono
Guess who is serving tuna tonight
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I came upon Starkist quite a few years ago; it reminded me most of the canned tuna I grew up on which I think was labeled Chunk Tuna? Today, Chunk (or maybe more often Chunk Lite (?) should be labeled Tuna Debris in my experience. I was alway keeping Starkist on hand, including the flavored varieties, until my local store had trouble keeping it in stock and I started using Genova. When Genova came out with a couple of flavored varieties, I stuck with them:
I’ve bought 12 packs of both from Amazon to keep on hand in case of emergencies 
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Fricasse Tunisien - I came across this many years ago when I was up in the middle of the night browsing because I couldn’t get to sleep. It’s a Tunisian street food specialty, as I learned it. Here’s a brief explanation with pictures:
A quote from the link: Two essential ingredients distinguish Tunisian cuisine from the rest of all the Mediterranean cuisines: harissa and canned tuna.
Harissa - yes this is not your Granny’s tunafish sandwich.
There are tons of pictures online and recipes.
From almost 10 years ago. I played with making them several times - kind of hard to squeeze all that into a palm sized roll - but only took pictures one time and haven’t made them since.
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Saved that one to my recipes file. Potatoes and canned tuna? That is an interesting combo.
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Nicoise salad.
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Fisklummur.
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