Put the dry ingredients in a bag or container to be used in the backcountry. See meal prep tips below.
Pair with 1 packet (14 g) of mayonnaise to be added when the meal is rehydrated.
Add enough water to cover the tuna mixture and stir to mix well.
If using cold water, let the meal stand for 30-60 minutes, allowing the meal to rehydrate fully. If using hot water, let the meal stand for 10-15 minutes. Rehydration times will be much shorter if freeze-dried tuna is used.
Once the meal is rehydrated, properly drain any excess water following the Leave No Trace (LNT) principles.
Add 1 packet (14 g) of mayonnaise and stir to mix well.
Pair with your favorite crackers, wrap, or pita bread and enjoy!
MEAL PREP TIPS
If preparing the meal for long-term storage, we recommend packing the parmesan cheese in a separate container just before leaving for the trip. This will greatly lengthen the shelf-life of the meal. Single-serving packets, such as those used by pizza restaurants work well.
This is a low-volume meal. Consider making two batches for a hungry hiker.
INSTRUCTIONS FOR DEHYDRATING TUNA
Drain the juice from the can or pouch.
Transfer immediately to dehydrator trays.
Dehydrate at 145-155℉ (62-68℃) until completely dry.
Allow the dried tuna to cool for 30-60 minutes.
Package in an airtight container.
Dehydrated tuna is shelf-stable at room temperature for 1-2 months, 6 months in the refrigerator, or up to one year in the freezer. Freeze-dried tuna stored in an airtight container is shelf-stable for 10-15 years.
Please note that the nutrition information above does not include crackers, pita bread, or a wrap.
Total sugar (per serving): 0.3 g with no added sugar