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|Prep time||10 minutes|
Fresh and hearty tasting lunch
|2||pkt||2.6 ounce tuna in oil|
|2||T||lemon juice (fresh or bottled)|
|1⁄4||t||red pepper flakes|
|2||string cheese sticks|
|2||flour tortillas or pita bread|
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.
Pack the olives through basil in a quart freezer bag and seal tightly. Pack with everything else.
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.