Serves: 5
Total Calories: 253

8 ounces spaghetti pasta, broken into thirds
1 tablespoon olive oil (or one packet)
1/4 cup Kalamata olives, chopped
3 tablespoons lemon juice (3 packets or one lemon)
1 (3-ounce) pouch Albacore tuna
1/4 cup seasoned bread crumbs
1/4 cup shelf stable Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon ground black pepper
4 cups water

AT HOME:
1. Pack spaghetti into sandwich bag.

2. Place breadcrumbs, cheese, parsley and pepper into snack bag.

3. Carry everything else in separate snack bags.

AT CAMP:
1. Bring water to boil.

2. Add pasta and cook for time on pkg; drain, reserving 1/2 of the water.

3. Add oil, olives, lemon juice, tuna and reserved water to the pot.

4. Toss to combine.

5. Sprinkle with breadcrumbs and toss to combine.

Fun Fact: Contrary to what you might think, eggs keep quite well on a camping trips.

Nutritional Facts:

Serves: 5
Total Calories: 253
Calories from Fat: 49

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps