Modified from a recipe on trailcooking.com

Ingredients

• 1/4 cup diced sun-dried tomatoes
• 1 tablespoon diced dried onions
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon diced dried garlic
• 1/4 teaspoon ground black pepper
• 3-oz pouch of shelf-stable tuna
• 1 packet olive oil (about 1 tablespoon)
• 2 shelf-stable flour tortillas

Pack all of the dry ingredients in a quart-sized freezer bag. Pack the the tuna, tortillas, and olive oil separately.

To serve, add olive oil and 1/4 cup cool water (or a bit less) to the freezer bag. Stir, then seal tightly and let sit for 15 minutes. Add the tuna and stir to combine, then spoon into tortillas and eat.

This this is very messy (drippy), plus the tuna and olive oil are difficult to clean up. If you're in bear country, you need to be careful not to spill, and you need to wash everything with soap and water after lunch. This negates some of the convenience of a cold lunch.