This recipe makes about 6 cups
Directions
1. Drain the can of tuna
2. Dice the pickle, onion, and celery
3. Add all ingredients to a bowl and mix well (see notes for an alternative method)
4. Add parchment paper to your trays
5. Spread the tuna salad evenly onto your trays
6. Add dividers if using. We like the 20-portion setting
7. If you want to freeze dry bread or pita bread add those to your trays. Pita bread can be cut into triangles.
8. Pre Freeze when possible
9. Freeze dry (my cycle time was 60 hours)
10. Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 of your 20 divider portions or about 1 cup of the freeze-dried tuna salad to a bowl. Add about ½ cup of cold water and stir. Cover and let it sit for 5 minutes. Enjoy
To rehydrate the bread, add sliced of bread to a ziplock bag with a damp paper towel. We let our sit in the refrigerator overnight.
For the pita chips, you can use them freeze-dried as chips to scoop and eat your tuna salad
Notes:
An alternative way to prepare this is to add all the ingredients except for the Greek yogurt before you freeze dry, and while rehydrating, add 2 tbsp of mayo and 2 tbsp of water.
Store this in meal-size portions for easy grab-and-go for road trips or camping
Nutritional Value Per 1 cup of tuna salad with yogurt and without bread or pitas
Calories 131 Carbohydrates 6 g Protein 20 g Fat 2 g Fiber 1 g Sugar 4 g
Cycle times & rehydration for reference only. Your results may vary.
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