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Voyager Freeze-Dried Meal - Basque-Style Rice and Tuna - 125 g
Voyager Freeze-Dried Meal - Basque-Style Rice and Tuna - 125 g
Voyager Freeze-Dried Meal - Basque-Style Rice and Tuna - 125 g

Voyager Freeze-Dried Meal - Basque-Style Rice and Tuna - 125 g Voyager

€9.50

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Description

Basque-Style Rice and Tuna combines tender, fluffy rice with chunks of tender tuna, all seasoned with a hint of Espelette pepper, a staple of the Basque Country. A simple and flavorful recipe that evokes the hearty dishes of southwestern France.

Easy to prepare—just add hot water and wait a few minutes to enjoy a complete, hearty meal. Lightweight and convenient, it fits right into your backpack, van, or picnic basket for a quick, tasty meal after a day of adventure.

With Voyager Outdoor, take your taste buds on a journey to the Southwest, even in the midst of your greatest adventures.

KEY FEATURES:

  • Packaging: Net dry weight 125 g
  • Energy content: 482 kcal per serving.
  • Ease of use: Quick and easy rehydration in 8 minutes thanks to the water line inside the pouch.

NUTRITIONAL VALUES:

  • Dry weight (g): 125
  • Rehydrated weight (g): 425
  • Energy value (kcal): 385
  • Energy value (kJ): 2016
  • Fat (g/100g): 11
  • Of which saturated fatty acids (g): 6.8
  • Carbohydrates (g/100g): 72
  • Of which sugars (g): 22
  • Dietary fiber (g): 7
  • Protein (g): 22
  • Salt (g/100g): 3.1

DETAILS:

  • Origin: Made in France
  • Ingredients: Rice 41%, CREAM, tomato 14%, red bell pepper 8%, freeze-dried skipjack tuna 7.8% (skipjack tuna 98%, salt), onion, salt, paprika, parsley 0.8%, Espelette pepper 0.4%.
  • Manufactured in a facility that uses: peanuts, tree nuts, milk, gluten, mustard, eggs, celery, fish, soy.
  • Allergens: Fish - Lactose
  • Preparation: Add 300 ml of boiling water (follow the water line #7), mix well, wait 8 minutes, and enjoy. Consume promptly after opening and rehydration.
  • Packaging: Packaged in a protective atmosphere.
  • Storage: Store in original packaging at room temperature.

MORE INFORMATION

Features

Year Spring / Summer 2026

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