I have to agree with other posts that mentioned incorporating a crunchy texture in with traditionally softer foods. Tortilla chip strips inside a burrito, amazing. A Vietnamese shop I went to recently had a very thin egg roll rolled inside of a spring roll and it was a pleasant surprise!
Until I recently became a decent gardener, fresh herbs didn't seem worthwhile for me since I never was able to use the whole purchased quantity before they would wilt and go bad in the fridge. Now I have access to fresh herbage but I've also found I've become much more heavy handed with herbs in cooking-- your tuna salad would love some thai basil or fresh mint. I think we have become used to seeing herbs as just sprinkled on garnishes but they make foods really pop with those strong aromatics.