Tuna Bagel with Black Bean and Corn Salsa
courtesy of A Fork in the Trail
Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap.
½ cup frozen corn, thawed
1 tablespoon lime juice
½ cup salsa
¼ cup canned black beans, drained and rinsed
1 can tuna
2 multigrain bagels
At Home: Mix corn, lime juice, salsa, and black beans together. Spread the mixture on lined dehydrator trays and dry for 5 to 10 hours. Place the dried salsa in a ziplock bag. Pack your can of tuna separately. Wrap and pack two bagels in plastic wrap and place them in the ziplock bag with the other ingredients.
At Camp: Take out your tuna. Add warm water to the salsa mixture, using a little less water than dried mix. Once rehydrated, add the tuna to the salsa mixture and place ¼ of the mixture on each half of the bagel. Serve open faced.
Tip: If you are planning to have this for lunch on the trail, add cold water to the salsa mixture at breakfast, and it’ll be ready by the time you stop for lunch.