Rice Cakes with Avocado & Tuna
PREP 10 MIN•COOK NONE
Number of servings
1⁄4 avocado (medium)
2 tbs Greek yogurt (or dairy-free alternative)
1 tbs lemon juice
1 tsp chilli flakes
95g tinned tuna in springwater drained
40g broccoli finely chopped
1 spring onion finely chopped
25g dill pickles diced
salt & pepper, to taste
4 thin rice cakes
Mash avocado with yogurt, lemon juice and chilli flakes in a bowl.
Add tuna, broccoli, onion and pickle, mix well and adjust seasoning.
Spread rice cakes with mixture and enjoy.
862 kJ / 207 cals
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