Lemon Tuna Spaghetti
Hearty dinner after a long day
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- 4 oz spaghetti, broken into thirds
- 1⁄2 T olive oil (1 packet)
- 1⁄8 c kalamata olives, chopped
- 1 1⁄2 T lemon juice (3 packets or 1 lemon)
- 1 1⁄2 oz pouch albacore tuna
- 1⁄8 c seasoned breadcrumbs
- 1⁄8 c shelf stable parmesan cheese
- 1⁄2 t dried parsley
- 1⁄8 t ground black pepper
- Pack the spaghetti into a sandwich bag. Carry the breadcrumbs, Parmesan cheese, parsley and pepper in a snack bag.
- Carry everything else in single serving pouches or snack bags.
- In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain
- carefully, reserving 1/2 cup of the pasta water.
- Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
- Sprinkle with breadcrumb mixture and toss again.
- For short trips carrying olives is fine, they are nicely preserved.
- Use any favorite pitted type from the olive bar!
- For longer trips or to save weight, substitute freeze-dried olives (find at www.packitgourmet.com), add with the pasta to rehydrate.
- Lemon juice packets and olive oil packets can be found online from www.minimus.biz.
- For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
- For extra calories in winter consider using the newer style foil packets of tuna packed in olive oil, which are found in most grocery stores.
- This recipe was featured in the Sept/Oct 2011 issue of http://www.wta.org/hp/trail-news/magazine