Tuna and Sriracha Rice Cakes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Yogurt in place of mayonnaise brings the binding to about 17 kcal for the spoonful rather than 100. The sriracha carries the flavour.
Rice cakes go soft within ten minutes of being topped. Carry the tuna in a pot and the cakes separately if this is for later.

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