Tuna Bagel with Black Bean and Corn Salsa
courtesy of A Fork in the Trail

Dehydration Time: 5 to 10 hours
Makes 2 to 4 servings

Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap.

1/4 cup frozen corn, thawed
1 tablespoon lime juice
1/2 cup salsa
1/4 cup canned black beans, drained and rinsed
2 foil pouches tuna, approximately 3 ounces each
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 with the pouches of tuna. Wrap and pack two bagels in plastic wrap and place them in the ziplock bag with the other ingredients.

At Camp: Remove the tuna pouches from the ziplock bag. 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 1/4 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.

© 2007 Laurie Ann March - from A Fork in the Trail
this recipe also appeared in Joy of Backpacking by Brian Beffort 
use without the author's written permission is prohibited.