friendly tip - don't write on the bags themselves so you can reuse them. Keep a caddy with Post-It Note Flags (or masking tape) and a couple fine point Sharpies near wherever you package foods headed to the freezer - easy to pull off, jot down name of item and date, and stick on, easy to pull off when removing from the freezer later. And if your frozen items are stacked vertically, don't put the label on the top - put it on the side (whatever side is most easily in view once it's stashed in the freezer) - then you can read what's in each package without having to move stuff around. At least, this is what works well for me! :)
There are two ways I like my tuna salad, depending on my mood and the season - one version is kind of savory & hearty and the other is more crisp & fresh.
Savory & hearty: tuna fish, real mayo, minced garlic (or garlic powder in a pinch), just a tad of Dijon mustard, celery seed (or carraway seed, yum), chopped hard boiled egg, salt & fresh cracked pepper. I think it tastes best on freshly toasted 100% whole wheat bread, yum. :)
Crisp & fresh: tuna fish, Miracle Whip, minced celery, chopped tomato, chopped sweet onion, chopped sweet gherkin pickles (or sweet relish in a pinch), minced green bell pepper, topped with a handful of shredded iceberg lettuce or alfalfa sprouts, served on a soft or chewy flavorful bread, like hearty rye or sourdough... yum! :)