Dirtbag Recipe: Tuna with Olives and Capers

Ingredients

2 6-ounce pouches of chunk light tuna in olive oil or water

2 tablespoons capers, rinsed

4 tablespoons black olives, pitted and sliced*

8 cherry tomatoes, halved

½ teaspoon crushed red pepper

15 basil leaves, torn by hand

2 tablespoons lemon juice (about 1 medium lemon or from a squeeze bottle)

3 tablespoons extra virgin olive oil

2 pitas



At Home

Mix all ingredients except tuna and pitas, and pack them in a spillproof container.

in Camp

Drain tuna and mix with other ingredients. Serve cold with—or in—pitas.

* Casanova suggests Gaeta black olives ($11 per pound, delallo.com).