Tuna Bruschetta
Ingredients:
- ¼ cup diced sun-dried tomatoes
- 2 Tbsp diced dried onion
- 1 tsp dried parsley
- ½ tsp dried oregano
- ¼ tsp diced dried garlic
- ¼ tsp ground black pepper
- 5-ounce tuna can or 2 2.6-ounce pouch oil-packed
- 1 Tbsp olive oil or 1 packet
- 2 large flour tortillas or 4 slices of bread
- 1 oz cheese, such as Swiss
At home:
Pack the dry ingredients in a sandwich bag, sealing tightly. Pack along with the tuna package, oil, tortillas, and cheese.
In camp:
Add ¼ cup cool water and the oil to the vegetable bag. Seal tightly and let sit for 15 to 30 minutes, or until fully rehydrated.
Dice the cheese and add it and the tuna to the bag, stirring until combined. Spread the cheese on the tortillas and roll up.
Serves 2.