Tuna and Sriracha Rice Cakes

Make tuna and sriracha rice cakes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
100 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
30 g Greek yogurt, 0% fat
1 tsp (6 g) Sriracha
10 g Spring onion
3 cakes, about 27 g Rice cakes
A squeeze Lime juice
Ingredient notes on the recipe page.

METHOD
1. Drain the tuna well, pressing it in the tin, then break it up with a fork.
2. Stir in the yogurt, sriracha, lime and the sliced spring onion. Taste and add more sriracha if you want it hotter.
3. Pile onto the rice cakes just before eating so they stay crisp.

Contains milk and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-sriracha-rice-cakes

AI-generated images illustrating the recipe.

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