The Frugal Foodie Debut

Consider it a moveable feast in your own backyard: The Frugal Foodie is on the hunt for the best recipes at local hotspots and the cheapest way to savor them. Each week, we’ll pick a new restaurant’s recipe and then follow our noses to the most affordable places to buy a main ingredient.

This week, try a new twist on an old classic. in Glencoe serves a surprisingly delicious tuna salad, made exciting again with black currants. The best part? You only need four ingredients:

Meg’s Café Tuna Salad:

• Two 5 ounce cans solid white tuna
• One small rib celery, minced (about 1/4 cup)
• 1/4 cup currants
• 1/2 cup mayonnaise

Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in mayonnaise, celery and, currants until evenly blended. Salt and pepper to taste. Cover and refrigerate.

Tuna by the Numbers: Dominick's takes the top spot this week with a dollar per can deal, with our local chain, The Grand close behind.

1. : 10 cans of Chicken of the Sea Chunck Light Tuna, $10
2. : Pack of three Chicken of the Sea Chunk Light Tuna in E-Z Open cans, $3.16
3. Meg’s Café: tuna salad on the lunch menu, $11