Rice Cakes with Avocado & Tuna
PREP 10 MIN•COOK NONE
DF
EF
GF
NS
NF
Number of servings
2
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.
Energy (kJ)
862 kJ / 207 cals
Protein
16.6 g
Fat
8.2 g
Sat. Fat
2.8 g
Carbs
14.3 g
Sugar
2.4 g
Fiber
2.3 g
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