@MichellelyNg - Nice

@AdamsWomanFell - :D tuna loves hugs.  here’s you a tea and a treat.

@godfatherofgreenbay - nothing like a bit of change in my diet- taking out things  ” I Meant tTo’s”     I am UNAFRAID of the tuna casserole

@MzSilver - your choices are take the atom bombing of carbs and wheelbarrow around  …which I suppose is precisely what you’d like to avoid, or :
http://www.amazon.com/Starkist-Solid-Albacore-3-Count-Packages/dp/B000CR1VXQ/ref=sr_1_4?s=grocery&ie=UTF8&qid=1328080279&sr=1-4

http://www.amazon.com/Lipton–Soup-Chicken-4-Count-Pouches/dp/B000EOXQRG/ref=sr_1_1?s=grocery&ie=UTF8&qid=1328080363&sr=1-1

http://www.google.com/products/catalog?hl=en&safe=off&client=ubuntu&channel=fs&q=small+cans+del+monte+mixed+vegetables&gs_upl=33385l36126l3l36357l11l11l0l0l0l5l264l2286l0.6.5l11l0&bav=on.2,or.r_gc.r_pw.r_cp.,cf.osb&biw=1051&bih=774&um=1&ie=UTF-8&tbm=shop&cid=18380399228400000823&sa=X&ei=RucoT5qIOIuWtwfa7e32BA&ved=0CFoQ8wIwBA

the standard home size of tuna cans is five to six ounces… get the snack sized 3 oz- roughlyu the one tuna sandwich’s worth sized can, next there is no smaller sized CAN of condensed soup so that’s out – i had cream of celery cream of chicken wont ruin this dish- get the powdered soup mix  this way there is none of that what am I going to do with a half can of soup junk we throw away because we cant identify what it is 3 weeks later.  there is NO getting around the problem of too mch vegetable so you’ll end up having to suck down half a can of the mixed vetable either topping a salad or on the spot eat up or something.  you now have the same box of pasta- this is alright just use what you need it’s dry-save the rest for later it lasts 4 years or till you tip it over and cuss the mess.  th easiest way to handle baking pan sizing is to use a muffin tin which oddly enough with this recipe cut into a fourth it’s presented above size is that you get? voila! single serve pretty sized tuna casserole “pucks”- but it’s a bit to clean the tin when you’re done  freeze the pucks for a swift late home out on your day salad and casserole moment or lunches.

the issues with this approach are simple:  the salt.  powdered soup and condensed soups in general have an enormous amount of it     nutritionally I’d happily add unsalted pasta to a dish to cut this salt down some like I used one can of soup to a pound of noodles which to be honest that combined with UNRINSED pasta is not a “saucy” dish most people use two cans with only enough liquid to get all of the good stuff out and mmm rich  obviously overly saucy salty but you know I can’t…just cant

the next issue is price:  I list the links above for pictures of what i see  of how to help you and your request.  it’s flat out going to cost more to portion recipes  to the ratios I list  as  oddly enough we have to pay more to get the right portion sizes.  the smaller eight something oz. cannedvegetables are nice enough- otherwise it’s the potato chip clip on the partially used bfrozen mixed vegetable in the freezer which frankly irks me as I hate finding rouge peas in my fresh icewater because of bag spills. and otherwise lazy dump ice onto freezer botom pick out what I need shut door oops bag spilled next grab of ice is pea included as a bonus…rrgh.  shh of course i know it’s likely my own fault but i’m very upset about the frenchfry misidentification with the mixed drink of the last of the naughty fuel…rrgh.

if you’ve no need of expensive bottles of condiment that last for ages taking up prescious fridge door space, you can get individual packets of soy sauce at the grocery store or chinese take away perhaps free perhaps a nickel apiece, kfc reliably has hot sauce packets  and the pizza take aays have herb seasoning packets for breadsticks. subway has the olive oil canola blend if you don’t waste money on stocking olive oil for frying, if your supermarket sells sushi at the deli you can also get gari…shaved pink typically sweetened ginger for a smile or a few pennies.  bulk bins at the hippy mart for the pine nuts at the 1 dollar instead of 5 dollars a small jar – i am fortunate to have a spice store where i get all my spices I desire for 1/3 the price in more managable quantities which are fresher too.  salt and pepper are any fast food joint, only the idiot tacobells leave sauce packet bins out anymore because they’re  sixty a case and actually extremely expensive.  del taco  but ONLY the extreme hot sauce is any good relish packs are a bit of a score.. I gladly pay the 25 cents a hot mustard dipping sauce price at mcdonalds because their hot mustard makes a tasty gravy  – similar in concept to chicken dijion recipes only with ghetto mcdonalds mustard pluse i like it to distraction with frenchfries.  wendys for the cracker packs although it isn’t real the honey at popeye’s kfc/ etc is good in a pinch, mcdonals for a quarter for the maple syrup portioned an everything. 3 packets of crushed red pepper from a pizza join is typically sufficient for making a 22inch deep chicken fry pan full of squash casserole for instance, duh on the parmesian too. papajohns is about the only place with the better condiments of the cheese dipping sauce to hell with what they call pizza though. you and i aren’t in canada of the 80′s so getting vinegar packets is a challenge for the fries, but mayo ketchet yellow mustard are findable- wanna step up your french fries eating? mayo/hot sauce/ketchup- you turn the mayo the color of grench dressing or perhaps a russian and voila you’ve a zesty sauce in a stir for onion rings or fries.

but there you are: that ought help

@MzSilver - careful
of me and tangent I get side tracked heheheh  oi do i love
colored salt…condiments…  careful of your ticker “tock” is a bad
sound as is none at all =  but by the same token I’m not rich so I
felt it worth noting how one can try these things I make on a budget-…
maybe I am rich and i’m just glad handing  lol   either way thanks
for the reading perhaps i can pounce another page on you unexpected
like soon enough