When I was making a tuna and pine nut pasta, I used honey instead of sugar and it came out really tasty.

This keeps in the refrigerator for 1 week. You can use it for an onigiri rice ball filling, top it on rice, use it in omelets, on salads, in pasta, wrap it in sushi rice for a sweet tuna sushi roll. It surprisingly goes well with cheese too...it seems to be able to match well with lots of things, which makes it very convenient. It's also good to put in a bento. For 1 can of tuna. Recipe by Takuchi