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September 2016 Issue
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Moroccan-style tuna and pasta

Easy to cook and, yes, raisins and tuna do go well together. Photo: Paul Garland

One of our all time favourites, this is a lightweight, easy-to-cook meal with loads of flavour. It’s ideal for those multi-day tramps or camping adventures, and mark my word, you will love this one.

We use one of those very versatile 100g tuna pouches (available in a variety of flavours from the supermarket) and combine it with quick cook macaroni, raisins, pine nuts and caramelised onions. Tuna and raisins sound like an unusual combination but they really do work well together, making this an ideal fast-and-easy lunch option or double the quantities for a good-sized evening meal.

Serves 4
Weight Less than 400g

2 cups quick­cook macaroni
½ cup caramelised onions
½ cup sweet raisins
¼ cup pine nuts
100g pouch of tuna
1 sachet chicken stock
Dried lemon zest (optional)

At home
Pack into plastic bags and label. Keep the pasta separate.

You can make this dish in any sort of pot or billy. Sometimes we even cook it in a frying pan. Cook the macaroni according to instructions (the quick­cook type only takes 5min) and drain, but leave a little water in with the pasta. Combine all the remaining ingredients and warm over a low heat for two­-three minutes. Serve with a sprinkle of dried lemon zest.

– Paul Garland is the c0-author of New Zealand Backcountry Cooking which is available at a special discount for Wildcard holders here.

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