When I was in optometry school, my best friend Nancy and I shared a bedroom at the dean's house. (Yes, we were insane. We only did it for a year. It was a long year.) We weren't allowed to cook, but we had a small refrigerator outside the bedroom and a shelf where we could store cereal, bread and staples like canned tuna. We ate a lot of tuna that year, and managed to make it palatable by adding flavorful and crunchy ingredients. I still bring tuna salad to work occasionally for lunch, and this is one version that I really like.

Share: