This recipe makes about 6 cups
Directions
- Drain the can of tuna
- Dice the pickle, onion, and celery
- Add all ingredients to a bowl and mix well (see notes for an alternative method)
- Add parchment paper to your trays and spread the tuna salad evenly onto your trays
- Add dividers if using. We like the 20-portion setting
- If you want to freeze dry bread or pita bread add those to your trays. Pita bread can be cut into triangles.
- Pre Freeze when possible
- Freeze dry (my cycle time was 60 hours)
- 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 Sugar 4 g Fiber 1 g
Cycle times & rehydration for reference only. Your results may vary.
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