Serves: 5
Total Calories: 241

8 ounces linguine pasta
1/2 teaspoon granulated garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons (or 2 packets) olive oil
1 (3-ounce) pouch albacore tuna
2 tablespoons dry bread crumbs (plain or Italian flavored)
2 tablespoons shelf stable Parmesan cheese
4 cups water

AT HOME:
1. Break pasta in half and pack into sealable bag.

2. Pack seasonings into sealable bag.

3. Combine bread crumbs and cheese; pack into sealable bag.

4. Tuck oil packets and tuna into one of the sealable bags.


AT CAMP:
1. Add oil to seasoning bag; seal and massage lightly.

2. Bring 4 C. water to boil; add pasta and cook per bag directions (approx. 9 minutes).

3. Drain water; reserve 1/2 C.

4. Toss pasta with tuna and seasonings and then with breadcrumb mix.

5. Add reserved water as needed to coat pasta.

Note: Substitute oil packed tuna or 5 oz. "pop-top" canned tuna.

Fun Fact: You have been spotted by a search plane when the pilot wiggles the wings of the plane.

Nutritional Facts:

Serves: 5
Total Calories: 241
Calories from Fat: 67

More Recipes from the In The Wild Chef Cookbook:
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Biddle’s Backpacking Bars
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Cashew Rice Curry
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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