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Savory Tuna Salad

Mon, 03/28/2011 - 21:10 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Fresh and hearty tasting lunch

Ingredients

2pkt2.6 ounce tuna in oil
1⁄2csliced olives
2Tcapers, drained
2Tlemon juice (fresh or bottled)
1⁄4tred pepper flakes
1⁄4tdried basil
2 string cheese sticks
2 flour tortillas or pita bread

Notes

Notes:
Tuna packed in oil has recently started showing up in grocery stores, look for the StarKist brand. You can substitute regular, be sure to add a Tablespoon or two of olive oil in with your olives. Olives and capers carry well for the day, make this for a dayhike or first day out lunch though. If you are interested in making this meal for long term carrying, please visit the dehydration section on our website ( http://www.trailcooking.com/dehydrating101 ) for the how-to on drying the olives and capers. For the lemon juice you can substitute True Lemon powder.

1/2 cup sliced olives is one small can worth.

This recipe was featured in the March/April 2011 issue of Washington Trails Magazine on page 36 for our Trail Eats column.

Instructions

At home:
Pack the olives through basil in a quart freezer bag and seal tightly. Pack with everything else.

Directions:
Open the tuna packets and shake into the freezer bag. Slice or shred the cheese and add in, using a long handled spoon to combine. Divide between the bread of choice or eat out of the bag. If feeling the love, carry a small tub of ripe grape tomatoes to go with your lunch.

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Comments

Sun, 06/26/2011 - 17:55 — WVCubDad

Excellent recipe

I made this on a hike with my Scout Troop. All the boys had pb&j or lunchables, I had a great tuna salad! They had a question or two and some of the other leaders were a bit jealous. Thanks!