Linguini With Tuna, Walnuts, Lemon and Herbs

This is from one of my Food and Wine cookbooks. I want to adapt this into a backpacking recipe.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup walnuts, chopped
• 1  lb linguine
• 1⁄3 cup olive oil
• 4  garlic cloves, minced
• 2 (6 ounce) cans tuna packed in oil
• 2  lemons, zest of
• 2  teaspoons lemon juice
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup mixed fresh herbs, chopped (parsley, chives and thyme)

Directions

1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
3. Meanwhile, in a large frying pan, heat the olive oil over moderate heat.
4. Add the garlic and cook, stirring for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork.
5. Remove from heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.