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Oh yes, I've used diced white onions in my tuna salad as well. I don't like relish (or celery), it's just not the flavour profile I'm looking for.
BBQ sauce = ketchup with molasses, more or less, I think, on the off chance you were asking what it was. I don't think that's the case, just covering my bases. Anyway, I use the sweet/spicy kind, so it adds a kick. I wouldn't do both BBQ sauce and Tabasco. Tabasco gives it a kick, but it's more subtle, the flavour of the sauce is covered by the tuna, but the heat is still there. For heat plus added flavour, I go for the BBQ sauce. Specifically Sweet Baby Ray's sweet and spicy (or whatever that variety is called).