Lemon Tuna Spaghetti

Lemon Tuna Spaghetti
Serves 1
Hearty dinner after a long day
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Prep Time
15 min
Prep Time
15 min
  1. 4 oz spaghetti, broken into thirds
  2. 1⁄2 T olive oil (1 packet)
  3. 1⁄8 c kalamata olives, chopped
  4. 1 1⁄2 T lemon juice (3 packets or 1 lemon)
  5. 1 1⁄2 oz pouch albacore tuna
  6. 1⁄8 c seasoned breadcrumbs
  7. 1⁄8 c shelf stable parmesan cheese
  8. 1⁄2 t dried parsley
  9. 1⁄8 t ground black pepper
At home
  1. Pack the spaghetti into a sandwich bag. Carry the breadcrumbs, Parmesan cheese, parsley and pepper in a snack bag.
  2. Carry everything else in single serving pouches or snack bags.
In camp
  1. In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain
  2. carefully, reserving 1/2 cup of the pasta water.
  3. Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
  4. Sprinkle with breadcrumb mixture and toss again.
  1. For short trips carrying olives is fine, they are nicely preserved.
  2. Use any favorite pitted type from the olive bar!
  3. For longer trips or to save weight, substitute freeze-dried olives (find at www.packitgourmet.com), add with the pasta to rehydrate.
  4. Lemon juice packets and olive oil packets can be found online from www.minimus.biz.
  5. For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
  6. 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.
  7. This recipe was featured in the Sept/Oct 2011 issue of http://www.wta.org/hp/trail-news/magazine
NWVelo http://www.nwvelo.com/