More Recipes From the Broke Yet Creative Graduate Student

Summer Tuna Salad

Open and drain one can of tuna (solid white albacore, dolphin-safe, in water).

Smush in:

  • about a tablespoon of mayo (or more to taste)
  • a teaspoon of lemon juice (fake from a bottle is fine, rice vinegar would probably also be ok)
  • a tablespoon of olive oil (canola oil or veg oil will not do; this is what gives this a grown-up taste
  • salt & pepper

Add:

  • small handful (2-3 tablespoons) of nuts (I suggest almonds, walnuts, or pecans)
  • small handful (1-2 tablespoon) of dried fruit (I suggest craisins or raisins, but also try dried apricots).

Stir to insure equal distribution. Enjoy!

Although the nuts and berries tend to be a bit pricy, they last a while (and are even more cost effective if you buy them in bulk). The whole thing has a nice protein punch, but with a yummy sweetness from the craisins.

Also: crasins + almonds make a great mid-afternoon snack that satisfies the hunger urge while letting you nosh during long lectures. For an extra treat, splurge and mix in a pack of M&Ms from the vending machine.

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3 Responses

  1. Sounds delicious… I like to skip a step and get the fancy tuna packed in olive oil. Gives it a delicious taste.

  2. Substitute a chopped up sweet pickle and a spoonful of the pickle juice for the vinegar and half a chopped up apple for the fruit. Tiny bit of chopped up onion optional.

  3. Great suggestions, Emily and Gnome! Thanks a lot!

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